ESQUITES – MEXICAN STREET CORN SALAD
ESQUITES – MEXICAN STREET CORN SALAD
2 Tbs. olive oil
2 Tbs. butter
5 ears fresh corn on the cob, husks removed and kernels cut off the cob (about 3 cups)
2 cloves garlic, minced
1 jalapeno, seeds removed and minced
¼ cup Hellmann’s Light Mayonnaise
¼ fresh squeezed lime juice
½ tsp. salt
1 tsp. fresh cracked black pepper
1 tsp. chili powder
3 scallions, chopped
1/3 cup cilantro leaves, plus extra for garnish
8 oz. Cojita cheese, crumbled
1 lime, cut into wedges
Heat olive oil and butter in a large cast iron skillet over high heat. When the pan is smokin’ hot, add the corn and cook for 2 minutes without stirring until corn is lightly charred on one side, stir and continue cooking for another 2 minutes until corn is golden brown all over.
Remove the pan from the heat and add the rest of the ingredients except for ¼ cup of the cheese and the lime wedges. Toss to combine and serve immediately garnished with the cilantro, the remaining cheese, the lime wedges, and a sprinkle of chili powder over the top. DEVOUR!!

Salad
Vegetarian
Gluten-free