Well, here it is. The recipe for the Mexican Corn Salad I made yesterday for Cinco de Mayo. It was so yummy that I just have to share!
Esquites (Mexican Corn Salad)
Adapted from Closet Cooking
...also I doubled it so you can easily half it to feed less if you'd like...
Servings: Makes enough for 12 people
Prep & Cook Time: roughly 30 minutes
5 Tb butter or margarine
6 cups frozen corn
1 Tb diced jalapenos (I used the canned version to make my life simpler)
6 Tb mayo
2 tsp minced garlic
4 green onions, sliced
1 handful cilantro, chopped
2 limes, juice
4-5 Tb Cotija (Mexican cheese), crumbled (I found this at Smith's in the cheese aisle but I've seen it at Walmart, too)
2 avocados, diced
1. Melt the butter in a large pan over medium-high heat
2. Add the corn, toss and let sit cooking for about 5-10 minutes, mix it up and let it sit again (until the corn is no longer frozen and looks to your liking)
3. Add the jalapeno, saute for a minute and remove from heat
4. While that is sitting, prepare all other ingredients EXCEPT the Cotija and avocados, and mix together in a large mixing bowl
5. Add in the corn and stir into the mayo mixture
6. Fold in the cotija and avocados
Serve warm or at room temperature.
(This is also yummy cold and eaten like a dip with Triscuit Thin Crisps!)