Mexican Corn Salad (Esquites)

americastestkitchen.com

Beth Holstein

subheading: GATHER YOUR INGREDIENTS:

3 tablespoons lime juice, plus extra for seasoning (2 limes)

3 tablespoons sour cream

1 tablespoon mayonnaise

1 to 2 serrano chiles, stemmed and cut into ⅛-inch-thick rings

Salt

2 tablespoons plus 1 teaspoon vegetable oil

6 ears corn, kernels cut from cobs (6 cups)

2 garlic cloves, minced

½ teaspoon chili powder

4 ounces cotija cheese, crumbled (1 cup)

¾ cup coarsely chopped fresh cilantro leaves

3 scallions, sliced thin

View Nutritional Information i

subheading: KEY EQUIPMENT:

Garlic Presses Manual Citrus Juicers 12-Inch Nonstick Skillets

subheading: BEFORE YOU BEGIN:

If desired, substitute plain Greek yogurt for the sour cream. We like serrano chiles here, but you can substitute a jalapeño chile that has been halved lengthwise and sliced into ⅛-inch-thick half-moons. Adjust the amount of chiles to suit your taste. If cotija cheese is unavailable, substitute feta cheese.

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