Esquite corn salad, also known simply as "esquites," is a delicious Mexican street food now popular everywhere. You can make Esquite with summer fresh picked summer corn, our preference, but frozen works year round. 

4 cups corn kernels (fresh or frozen)
2 tablespoons mayonnaise
2 tablespoons Mexican crema or sour cream
2 tbsp Key Lime white balsamic (or juice of two fresh limes)
2 tsp Chipotle Chili EVOO (or more to taste)
1/2 cup crumbled Cotija cheese (or feta cheese as a substitute)
Fresh cilantro leaves, chopped (optional)
Salt and pepper to taste

If using fresh corn, boil cobs for 3 minutes. Then grill corn on the grill or stovetop grill until slightly charred. If using frozen corn, warm it up in a skillet with a bit of oil until heated through. In a large bowl, combine the corn kernels, mayonnaise, crema (or sour cream), lime balsamic (or juice), and Chipotle EVOO. Mix well to coat the corn evenly. Add the crumbled Cotija cheese to the corn mixture and gently stir to combine. Season with salt and pepper to taste. Garnish with copped cilantro. Serve with drizzle of Key Lime balsamic and extra Chipotle oil.