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ESQUITES – MEXICAN STREET CORN SALAD

Ingredients

2 tablespoon olive oil

2 tablespoon 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 fresh squeezed lime juice

½ teaspoon salt

1 teaspoon fresh cracked black pepper

1 teaspoon chili powder

3 scallions, chopped

⅓ cup cilantro leaves, plus extra for garnish

8 ounce Cojita 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 chili powder over the top. DEVOUR!!

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