This Mexican Street Corn Salad also called Esquites, is one of my favorite summer side dishes! Simple, fresh ingredients create a very tasty dish for your Cinco de Mayo celebrations but also summer picnics and BBQs!
Cut corn off the cobs. Place cob vertically in a bowl, then slice kernels off starting at the top of the cob, moving down, letting the kernels fall into the bowl.
3 cups fresh corn kernels
Melt butter in a skillet over medium heat.
2 tablespoons unsalted butter
Add corn and garlic, and stirring often, saute until golden brown.
1 teaspoon minced garlic
Turn off heat. Add salt and pepper.
½ teaspoon salt, ¼ teaspoon black pepper
Add cheese, lime zest, jalapeno, green onions and cilantro. Stir in.
½ cup cotija cheese, 2 green onions, ½ cup cilantro, 1 jalapeno pepper
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Since this salad contains dairy, it is best to store it covered, in the fridge. It should be good for up to 3 days.