Mexican Street Corn Salad 🧀🥗

Ingredients:

🌽 4 cups sweet corn, (fresh, frozen thawed, or canned drained)

🥄 1 tablespoon olive oil

🧅 1/2 cup red onion, chopped

🌱 1/4 cup green onion, chopped

🌶️ 1 jalapeno, seeded and diced

🌿 1/4 cup cilantro, chopped

🧄 1 garlic clove, minced

🧀 1/2 cup cojita cheese

🍶 2 1/2 tablespoons sour cream

🥄 2 tablespoons mayo

🧂 1/4 teaspoon kosher salt

🌶️ 1/4 teaspoon ground cumin

🌶️ 1/4 teaspoon chili powder

🍈 4 tablespoons fresh lime juice, from 2 limes

🌿 garnish (optional): extra chopped cilantro, extra cojita cheese

Instructions:

1️⃣ Heat oil in a large skillet over high heat. Add corn and cook for 8-10 minutes or until it starts to brown. Remove from heat and let cool.

2️⃣ In a large mixing bowl, combine cooled corn, red onion, green onion, jalapeno, cilantro, garlic, cojita cheese, sour cream, mayo, salt, cumin, chili powder, and lime juice. Mix well.

3️⃣ Garnish with additional chopped cilantro and extra cojita cheese if desired. Serve cold and enjoy!

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 4-5

Note About The Recipe:

Mexican Street Corn Salad, known as 'Esquites', is a delightful blend of charred corn kernels mixed with creamy, spicy, and tangy elements that bring out a burst of flavors in every bite. This salad version of the traditional 'Elote' offers a convenient and enjoyable way to savor the essence of Mexican street food at home. Perfect as a side dish for BBQs or as a standalone snack with tortilla chips.