I LOVE LOVE LOVE corn. It is my favorite vegetable. I love corn on the cob and corn bread and generally have been known to add corn to just about any dish I’m making.
So when I saw a recipe for Esquites (Mexican Corn Salad) I got excited. It was easy to make and sounded tasty.
I tweaked the original recipe to what we had on hand and it was delicious! I mean, REALLY delicious.
As in I think I ate 3/4th of the entire dish. As in, it was great the first time around and great as leftovers. As in, I think this is one of my new favorite side dishes.
As in you need to try this right now. Like TONIGHT.
I should mention that I omitted the Jalapeno, added avocado and then FORGOT the lime juice. And I couldn’t find the called for cheese so I added a pre-shredded Mexican blend cheese I found at my grocery store.
I really liked this without the lime juice. However I think the lime juice would be a really great addition. As in I am doing it that way next time for sure with the Jalapeno too!
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- 2 Tablespoons butter
- 2 (15.25 ounce) cans corn, drained or 4 ears fresh corn cut off cob
- 1/2 Jalapeno seeded and diced
- 3 Tablespoons mayonnaise
- 1 clove of garlic, minced or 1 teaspoon garlic paste
- 2 green onions, sliced
- 1 handful cilantro, chopped
- 1 lime, juiced
- 2 Tablespoons Cojita cheese (or Mexican blend cheese)
- 1/8 teaspoon chili powder to taste
- 1 avocado diced
- Melt butter in a skillet over medium-high heat.
- Add corn and allow it to char on the bottom of the pan, then stir and char one more time.
- Add jalapeno, mix and remove from heat.
- Place corn mixture into a bowl and add mayonnaise, garlic, green onions, cilantro, lime juice, cheese, chili powder and avocado.
- Gently fold ingredients until mixed through.
- Serve warm or chilled, your choice. I like them both!
Recipe from Closet Cooking
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