Mexican Street Corn Salad (Esquites Recipe) - Blondelish.com

Name: Mexican Street Corn Salad (Esquites Recipe) - Blondelish.com
Total time: 20 min
Ingredients: 2 tbsp (30ml) vegetable oil; 1 tbsp butter; 3 cups frozen corn kernels (thawed (or 4-5 ears fresh corn, shucked, kernels removed)); 1 to 2 medium cloves garlic (finely chopped); 1 large ripe but firm avocado (diced); 1 small red onion (diced); 1/2 cup (1/2 oz) fresh cilantro leaves (finely chopped); 1 jalapeno pepper (seeded and stemmed, finely chopped); 2 oz (60g) feta or Cotija cheese (finely crumbled); 2 tbsp (30ml) mayonnaise; 2 limes (juiced); Chili powder or crushed chili flakes (to taste); Sea salt and ground pepper (to taste)

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Also known as Esquites or Elote Salad, this 20-minute Mexican Street Corn Salad Recipe has a fresh and slightly sweet and spicy flavor

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.blondelish.com.

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Ingredients

2 tbsp (30ml) vegetable oil
1 tbsp butter
3 cups frozen corn kernels (thawed (or 4-5 ears fresh corn, shucked, kernels removed))
1 to 2 medium cloves garlic (finely chopped)
1 large ripe but firm avocado (diced)
1 small red onion (diced)
1/2 cup (1/2 oz) fresh cilantro leaves (finely chopped)
1 jalapeno pepper (seeded and stemmed, finely chopped)
2 oz (60g) feta or Cotija cheese (finely crumbled)
2 tbsp (30ml) mayonnaise
2 limes (juiced)
Chili powder or crushed chili flakes (to taste)
Sea salt and ground pepper (to taste)