ESQUITES – MEXICAN STREET CORN SALAD
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!!
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