Skillet Mexican Street Corn Salad (Esquites)

• servings: 6 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

3 cups fresh corn kernels (from 4 ears of corn)

1 tablespoon olive oil

2 tablespoons salted butter

½ teaspoon salt

1 garlic clove (finely minced)

1 tablespoon lime juice (from 1 lime)

2 tablespoons mayonnaise

⅓ cup Cotija cheese (or queso fresco)

¼ cup diced red onion

1 jalapeno (seeded and diced)

3 green onions (green parts only, finely copped)

2 tablespoons finely chopped cilantro

Directions

Cook the corn

Add olive oil, butter, and corn to a medium skillet over medium heat. Cook for 10 minutes, stirring occasionally. Increase heat to medium high and cook until a slight char forms, about 2 more minutes. Transfer to a large bowl and let cool for 10 minutes.

Make the sauce

While the corn is cooling, whisk together the mayo, garlic, lime juice, and ½ teaspoon salt in a small bowl.

Stir everything together

Pour mayo mixture over the corn and add the Cotija cheese, diced red onion, jalapeño, green onions, and cilantro. Toss to combine and serve immediately or store in the refrigerator for 2 hours to serve chilled.

Nutrition

• Calories: 181 kcal
• Total Fat: 13 g
• Saturated Fat: 5 g
• Cholesterol: 20 mg
• Sodium: 332 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 4 g