Spiced Street Corn Salad (Esquites)

Jalapeno and cayenne bring spicy flavor to this easy street corn salad, or esquites, that's perfect for Cinco de Mayo parties.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 462 Calories

Ingredients

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• ¼ teaspoon cayenne pepper
• 2 tablespoons mayonnaise
• sea salt to taste
• 2 tablespoons chopped cilantro
• ½ medium white onion, chopped
• 2 medium limes, juiced
• 1 small jalapeno pepper, seeded and minced
• 4 cups fresh sweet corn kernels
• 3 ½ cups crumbled cotija cheese, divided

Recipe Instructions

Step 1

Heat oil in a large cast iron skillet over medium heat until sizzling. Add corn and cook, stirring occasionally, until the corn is toasted and golden brown, 15 to 20 minutes. Add onion and garlic and cook for another 30 seconds. Remove from the heat and allow to cool, 10 to 15 minutes.

Step 2

Mix corn mixture, jalapeno, 3 tablespoons cotija cheese, mayonnaise, lime juice, cayenne, and salt together in a mixing bowl. Adjust seasonings, adding more of your preferred flavors if desired. Top with remaining cotija cheese and cilantro.