Mexican Street Corn (Esquites)
"An easy recipe for Esquites - or Mexican Street Corn - served off the cob as a side dish or warm salad with Mexican crumbling cheese, a creamy spread, fresh cilantro and chili powder...."
INGREDIENTS
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6 cups fresh corn (from 6-7 cobs)
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2 tablespoons melted butter
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1/3 cup mayonnaise
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1/2 cup grated or crumbled queso fresco (see notes)
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Juice from one lime
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1 cup diced green onions
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1/2 cup chopped fresh cilantro
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1/2 teaspoon salt
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1/2 teaspoon garlic powder
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1/4 teaspoon chili powder (or to taste)
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Additional queso fresco, cilantro and chili powder
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