Thursday, June 25, 2015

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.