Thursday, June 2, 2016

Esquites (Mexican Corn Salad)

I've made Esquites before, but I found a new recipe that was a tiny bit different and I wanted to try it out.  We have fresh chives growing, and they produced blossoms, so we added some of those into the salad as well.  I love the little purple blossoms.  All of the flavors in this worked so well together and we really enjoyed it.
Esquites (Mexican Corn Salad)
adapted from the Kitchn

2 tablespoons sunflower, canola, or other neutral cooking oil
4 cups fresh or frozen yellow corn, thawed if frozen (from about 6 ears)
2 cloves garlic, minced
1 small hot pepper (such as jalapeño or red chile), seeded and minced (I used jarred)
3 tablespoons crumbled cotija or feta cheese, plus more for garnishing
2 tablespoons mayonnaise (or more to taste)
2 tablespoons chopped cilantro
2 tablespoons chopped chives, with flowers, if available
1 1/2 teaspoons Mexican-style chili powder (or regular)
Juice from two limes
Kosher salt, to taste

1.  In a large cast iron skillet, heat oil on medium-high until shimmering. Add the corn and cook, stirring occasionally, until the corn is toasted and golden brown, 15 to 20 minutes. Add the garlic and cook for another 30 seconds or so. Remove from the heat and allow to cool for a few minutes.

2.  In a mixing bowl, combine the toasted corn mixture with the remaining ingredients. Adjust seasonings, adding more of your preferred flavors, if desired. Serve at room temperature with additional cotija cheese.
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