Cook corn kernels and 1/2 tsp. salt, stirring, until corn starts to caramelize, 6 to 7 minutes. Stir in epazote, if using. Transfer corn mixture to a medium bowl. Step 3 In same pot …
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Aug 8, 2014 - A hot, cheesy Mexican corn salad adapted from the popular Mexican street corn, elote. Aug 8, 2014 - A hot, cheesy Mexican corn salad adapted from the popular Mexican …
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1) Cook the ground beef together with 1 tablespoon of olive oil in a large skillet until cooked through. Drain any fat or liquids. 2) Add spices - chili powder, cumin, smoked …
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Serve the corn salad as a taco with pulled pork or chicken, on top of nachos, as a tostada, as loaded tots, or mix it into a potato salad or pasta salad. For a unique twist, sprinkle the corn esquites recipe with crushed hot Cheetos. Instead of serving it like a salad, serve it as they do in Mexico and make street corn in a cup.
Esquites is a corn-based Mexican street food typically served in a cup. Corn kernels are taken off the husk and combined with mayonnaise, lime juice and tangy cotija cheese then sprinkled with chili powder. Scallions, chopped jalapeño and/or cilantro is sometimes added to the mix.
Tangy Cotija cheese is typical in esquites, but queso fresco, another Mexican crumbling cheese, offers a lighter flavor and a creamier texture if that is your preference. And finally, if you like the heat, try adding a chopped jalapeño or serrano to the dish in place of (or in addition to) the scallion in this version.
Over medium high heat add a dab of butter and a drizzle of olive oil to a skillet (in equal parts). Cook defrosted corn until it’s warm and cooked through. Turn off the heat. Stir in the mayo, sour cream, lime juice, cotija, cilantro, onion, salt, and chili powder until the cheese starts to melt. Garnish with more toppings and serve hot. Enjoy!