* ¼ cup freshly squeezed lime juice * 2 tablespoons real mayonnaise * 1 teaspoon ground cumin * 1 teaspoon smoked paprika * ½ teaspoon kosher salt * ¼ teaspoon freshly ground black pepper
# For the Salad:
* 3 cups sweet corn kernels, cut off the cobs * 1 tablespoon olive oil * 1 cup parmesan cheese, finely grated * 1 cup freshly chopped cilantro * ½ cup red bell pepper, chopped * ½ cup green onions, thinly sliced * ¼ cup red onion, chopped * 1 jalapeño pepper, seeded and chopped * ½ teaspoon garlic powder * ½ cup Cojita cheese, crumbled
# Instructions
1. In a small bowl, combine all dressing ingredients. Use hand whisk to incorporate well; try to get mayo mostly dissolved. Set aside (dressing can be made ahead of time and chilled until ready to use) 2. In a large skillet, heat olive oil over high heat. Once hot, add corn kernels and cook 3-5 minutes, stirring only occasionally. Once some of the kernels are nicely charred, turn off the heat. 3. Add in parmesan, cilantro, bell pepper, green onions, red onion, jalapeño, and garlic powder, stirring well to combine. 4. Toss with dressing and sprinkle with crumbled cojita (or feta) cheese. Serve at room temp or chilled.
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[removed]
BootyMcSqueak
Ooooh! I make this but just without the mayo. I’ll have to give it a try
4 Comments
recipe?
Full recipe: [https://www.chewoutloud.com/mexican-street-corn-salad-esquites/](https://www.chewoutloud.com/mexican-street-corn-salad-esquites/)
# Ingredients
# For the Dressing:
* ¼ cup freshly squeezed lime juice
* 2 tablespoons real mayonnaise
* 1 teaspoon ground cumin
* 1 teaspoon smoked paprika
* ½ teaspoon kosher salt
* ¼ teaspoon freshly ground black pepper
# For the Salad:
* 3 cups sweet corn kernels, cut off the cobs
* 1 tablespoon olive oil
* 1 cup parmesan cheese, finely grated
* 1 cup freshly chopped cilantro
* ½ cup red bell pepper, chopped
* ½ cup green onions, thinly sliced
* ¼ cup red onion, chopped
* 1 jalapeño pepper, seeded and chopped
* ½ teaspoon garlic powder
* ½ cup Cojita cheese, crumbled
# Instructions
1. In a small bowl, combine all dressing ingredients. Use hand whisk to incorporate well; try to get mayo mostly dissolved. Set aside (dressing can be made ahead of time and chilled until ready to use)
2. In a large skillet, heat olive oil over high heat. Once hot, add corn kernels and cook 3-5 minutes, stirring only occasionally. Once some of the kernels are nicely charred, turn off the heat.
3. Add in parmesan, cilantro, bell pepper, green onions, red onion, jalapeño, and garlic powder, stirring well to combine.
4. Toss with dressing and sprinkle with crumbled cojita (or feta) cheese. Serve at room temp or chilled.
[removed]
Ooooh! I make this but just without the mayo. I’ll have to give it a try