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Esquites Recipe (Mexican Street Corn Salad)
Ingredients
  • 2 tablespoons unsalted butter or extra-virgin olive oil
  • 3 ½ cups corn kernels (16 ounces frozen or from about 5 fresh cobs)
  • ½ teaspoon fine salt
  • 2 medium cloves garlic, pressed or minced
  • ¼ cup mayonnaise*
  • 1 medium finely chopped jalapeño, optional
  • 1 tablespoon lime juice, plus extra lime wedges for garnish
  • 1 teaspoon chili powder, plus more for sprinkling
  • Pinch of cayenne pepper (optional, for extra heat)
  • ¼ cup finely grated Cotija cheese**, plus more for sprinkling
  • ¼ cup finely chopped cilantro
Steps
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