Esquites (Mexican Street Corn Salad)

Elote in a bowl — charred corn kernels with mayo, cotija, chili, and lime.

Ingredients

• 4 ears corn, kernels cut off (or 3 cups frozen)
• 1 tbsp oil
• 2 tbsp mayo
• 2 tbsp sour cream
• 1/2 cup cotija cheese, crumbled
• 1 tsp chili powder
• Juice of 1 lime
• Fresh cilantro

Method

1. Char corn kernels in a hot skillet with oil 5 min until blackened in spots.

2. Off heat, toss with mayo, sour cream, half the cotija, chili powder, lime juice.

3. Serve in bowls topped with remaining cotija and cilantro.

What You're Practicing

• Esquites is the off-the-cob version of elote — easier to eat, same incredible flavor.
• Charring the corn in a dry, hot skillet creates smoky sweetness.