- 1 tablespoon olive oil
- 4 ears corn, kernels cut from cob
- salt and ground black pepper to taste
- 1 small shallot, minced
- 1 tablespoon mayonnaise, or more to taste
- 1 teaspoon chile powder with lime (such as Tajin®), or more to taste
- 1 jalapeno pepper, seeded and minced
- 1/2 cup fresh cilantro, chopped
- 2 ounces Cotija cheese, crumbled
- 1 lime, cut into wedges
- Heat oil in a large cast iron skillet over high heat until shimmering. Add corn kernels, in batches if necessary. Stir briefly; sprinkle lightly with salt and pepper. Cook, without stirring, until corn is slightly charred, about 2 minutes. Stir once and cook for 1 minute more. Remove from heat and set aside.
- Mix shallot, mayonnaise, and chile powder together in a large bowl. Stir in the corn and jalapeno until well coated in dressing. Stir in 1/2 of the cilantro and Cotija cheese. Taste and season as desired. Top with the remaining cilantro. Serve each portion with a lime wedge.
10/03/2019
recipepes.com
esquites (mexican elotes salad), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
