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Esquites (Mexican Corn Salad)

Nealey Dozier
  • minutes
  • Serves 4 to 6

INGREDIENTS

1/4 cup

Cilantro, fresh

4 cups

Corn, fresh or thawed frozen

1 clove

Garlic

1

Jalapeno pepper, small

1 tbsp

Lime juice, freshly squeezed

1 1/2 tsp

Chili powder

1/2 tsp

Kosher salt

2 tbsp

Canola or vegetable oil

3 tbsp

Cotija cheese

2 tablespoons mayonnaise or Mexican crema