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