Esquites (Mexican corn salad)
This delicious recipe for esquites is vegetarian friendly and nut free!
Servings: 4 people
Ingredients
- 2 cups corn kernels
- 1/2 red onion
- 1 jalapeño
- 2 cloves garlic
- 2 stalks green onion
- 2 tbsp mayo
- 2 tbsp sour cream
- 2 tbsp cotija cheese
- 2 tsp lime juice
- 1/4 tsp smoked paprika
- 1/2 tsp black pepper
- 1 pinch salt
- 1 tsp vegetable oil
Instructions
- Chop the jalapeños, red onion, and garlic into fine pieces. Slice the green onions.
- Heat a large pan over medium heat and add the vegetable oil. Cook the onion and jalapeño over medium heat for 5 minutes.
- Increase the heat to medium high then add the corn to the pan. Cook the red onion, jalapeños, and corn until they start to char. This should only take 5 - 10 minutes.
- Take the pan off the heat and add the garlic. The garlic will lightly cook while the pan cools.
- Add all of the other ingredients to the pan and combine.