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Esquites, otherwise known as Mexican Corn Salad

Irvin Lin
  • 20 minutes
  • Serves 4 to 6

INGREDIENTS

3 tbsp

Cilantro

6

ears Corn

1

Garlic clove

1

Lime, juice from

1

Lime, zest from

1/2 tsp

Oregano, dried

1

Serrano pepper

2 tbsp

Mayonnaise

1/2 tsp

Black pepper

2 tsp

Chili powder

1/4 tsp

Paprika, smoked

1

Plus additional salt and pepper

1 tsp

Sea salt

3 tbsp

Olive oil

1/2 tsp

Cumin, ground

2 oz

Cotija cheese