Spiced Street Corn Salad (Esquites)
Quick Cinco de Mayo street corn salad recipe for any party!
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2tablespoons vegetable oil
- 4cups fresh sweet corn kernels
- ½medium white onion, chopped
- 3cloves garlic, minced
- 1small jalapeno pepper, seeded and minced
- 3½ cups crumbled cotija cheese, divided
- 2tablespoons mayonnaise
- 2medium limes, juiced
- ¼teaspoon cayenne pepper
- sea salt to taste
- 2tablespoons chopped cilantro
Instructions
Step 1
Heat oil in a large cast iron skillet over medium heat until sizzling. Add corn and cook, stirring occasionally, until the corn is toasted and golden brown, 15 to 20 minutes. Add onion and garlic and cook for another 30 seconds. Remove from the heat and allow to cool, 10 to 15 minutes.Step 2
Mix corn mixture, jalapeno, 3 tablespoons cotija cheese, mayonnaise, lime juice, cayenne, and salt together in a mixing bowl. Adjust seasonings, adding more of your preferred flavors if desired. Top with remaining cotija cheese and cilantro.