Esquites (Creamy Corn Salad)

Esquites (Creamy Corn Salad)

Esquites (Creamy Corn Salad)
Esquites (Creamy Corn Salad)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tbsp EVOO

  • 2

    (16 oz) pkg frozen whole-kernel corn, divided

  • 2

    tsp sugar, divided

  • 1/4

    cup canola mayo

  • 2

    tbsp fresh lime juice

  • 1 1/2

    tsp ancho chile powder

  • 1/2

    tsp ground coriander

  • 3/4

    tsp kosher salt

  • 2

    oz cotija cheese, grated (about 1/2 cup)

Directions

Heat a large cast-iron or other heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of corn and 1 teaspoon sugar; toss to combine. Cook, without stirring, 3 minutes or until corn begins to brown on bottom. Stir and cook 3 minutes or until most of the kernels are browned. Remove from pan. Repeat procedure with remaining 1 tablespoon oil, corn, and 1 teaspoon sugar. Combine mayonnaise, lime juice, chile powder, coriander, and salt in a medium bowl, stirring with a whisk. Add corn; toss to combine. Sprinkle cheese over corn; serve warm, at room temperature, or chilled.

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