Esquites (Corn Salad)

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 6 ears fresh corn
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp. fresh lime juice
  • 2 tbsp. canola mayo
  • 2 serrano chiles, stemmed, seeded and minced
  • 1 oz. Cotija cheese, finely crumbled

Directions

  1. Preheat broiler to high with oven rack 6 inches from heat. Place corn on a broiler pan or rimmed baking sheet; broil 8 minutes or until blackened in spots, turning once or twice. Cool. Cut kernels from cobs to equal about 3 cups; place kernels in a large bowl. Add cilantro, juice, mayo, chiles, and cheese; toss well to coat. Serve salad chilled or at room temp.

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