Mexican Street Corn Salad (Esquites)

Name: Mexican Street Corn Salad (Esquites)
Ingredients: 2 tablespoons vegetable oil; 4 ears fresh corn (, shucked, kernels removed (about 3-4 cups fresh corn kernels)); 3 tablespoons Mexican Crema; 2 tablespoons mayonnaise; 1 clove garlic (, minced on a Microplane grater (about 1 to 2 teaspoons)); 2 tablespoons fresh juice from 2 limes; 1/4 teaspoon chili powder; 1/4 teaspoon cumin; 1/8 teaspoon smoked paprika; Kosher salt and pepper (, to taste); 2 ounces (1/4 cup) Cotija cheese (, finely crumbled); 1/4 cup finely dice red onion; 1/3 cup fresh cilantro leaves (, finely chopped); 1 jalapeño pepper (, seeded and stemmed, minced)

"This Mexican Street Corn Salad recipe has all the fantastic flavors of Mexican street corn (elotes), but without needing a grill to make it!..."

INGREDIENTS

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2 tablespoons vegetable oil

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4 ears fresh corn (, shucked, kernels removed (about 3-4 cups fresh corn kernels))

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3 tablespoons Mexican Crema

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2 tablespoons mayonnaise

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1 clove garlic (, minced on a Microplane grater (about 1 to 2 teaspoons))

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2 tablespoons fresh juice from 2 limes

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1/4 teaspoon chili powder

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1/4 teaspoon cumin

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1/8 teaspoon smoked paprika

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Kosher salt and pepper (, to taste)

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2 ounces (1/4 cup) Cotija cheese (, finely crumbled)

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1/4 cup finely dice red onion

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1/3 cup fresh cilantro leaves (, finely chopped)

•

1 jalapeño pepper (, seeded and stemmed, minced)

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