Esquites: Mexican Corn Salad

With corn season looming on the horizon, this is a recipe you might want to bookmark.  It will blow you away.  It's Mexican corn salad and is just amazingly good.
 Place 2 tablespoons of butter in a heavy skillet and add 3 cups of fresh corn.  Cook it without stirring until the corn begins to char.  This will take about 12 minutes.  Toss it around to make sure it all chars.  Add 1 diced jalapeno pepper. Remove from the heat and stir in 3 tablespoons of mayonnaise, 1 clove of diced garlic, 2 sliced green onions, a handful of diced fresh cilantro, the juice of 1 lime, 2 tablespoons of crumbled cotija cheese (or use feta), S&P and 1 tsp. of chili powder. 


Mix it all together and serve it warm or at room temperature.

Comments

Kev Alviti said…
Looks good! Have you got any recipes for using dried sweetcorn? I dried some last year and I'm not sure what to do with it!
I need to eat more vegetables. Your recipes are giving me ideas.
Susan said…
Oooh! That sounds wonderful!
laurie said…
ooo, this sounds lovely, we love roasted corn with cheese so this is a winner for us!!
I realise that we eat way to little Mexican food over here. This is a must try.

Have a great day!
Christer.
TARYTERRE said…
Sounds like a meal. YUMMY!
OH LORDY! Another keeper. Daughter is coming tomorrow..I have to share this one with her!!
chickpea678 said…
Yum! I am SO hungry at this moment!