ESQUITES RECIPE (MEXICAN CORN SALAD)
Crisp,
sweet kernels are charred on the stovetop, then partnered with a slew of
ingredients for a salad that’s just the right balance of smoky, spicy, and
tangy flavors. Serve it warm, chilled, or at room temperature, it’s up to you,
and totally delicious in every form.
Servings : 4 to 6 as a side
INGREDIENTS
·
2
tablespoons canola or vegetable oil
·
4
cups fresh or thawed frozen corn kernels (from about 5 medium ears)
·
1/2
teaspoon kosher salt
·
1
clove garlic, minced
·
1/4
cup coarsely chopped fresh cilantro
·
1
small jalapeño pepper, seeded and finely chopped
·
3
tablespoons crumbled Cotija cheese, plus more for garnish
·
2
tablespoons mayonnaise or Mexican crema
·
1
tablespoon freshly squeezed lime juice
·
1
1/2 teaspoons chili powder
INSTRUCTIONS
1. Heat
the oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the corn and cook, stirring occasionally, until toasted and golden brown,
about 15 minutes. Add the garlic and cook for 1 minute more. Remove the skillet
from the heat and allow the corn to cool for a few minutes.
2. Transfer
the corn to a large bowl. Add the cilantro, jalapeño, Cotija, mayonnaise, lime
juice, and chili powder and stir to combine. Top with additional Cotija and
serve warm or at room temperature.
NOTES
· Make
ahead: The corn can be cooked up to a day in advance and stored in an airtight
container in the refrigerator. Bring to room temperature for about 15 minutes
before assembling the salad.
· Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to
3 days.
Recipe
from thekitchn.com
Delicious Food Recipes
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