ESQUITES – MEXICAN STREET CORN SALAD

Gluten-free|Ragin Cajun|Salad|Tex-Mex|Vegetarian

Tracy Coyne - A137FE79-4313-412C-B821-F18EF9F0A301_1_201_a

Ingredients

2 tablespoons olive oil

2 tablespoons butter

5 ears fresh corn on the cob, husks removed and kernels cut off the cob (about 3 cups)

2 cloves garlic, minced

1 jalapeño, seeds removed and minced

¼ cup Hellmann’s Light Mayonnaise

¼ cup fresh squeezed lime juice

½ teaspoon salt

1 teaspoon fresh cracked black pepper

1 teaspoon Dish off the Block Ragin’ Cajun Spice Blend

3 scallions, chopped

⅓ cup cilantro leaves, plus extra for garnish

8-ounces Cotija cheese, crumbled

1 lime, cut into wedges

Instructions

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 Ragin’ Cajun over the top. DEVOUR!!