Mexican Street Corn Salad

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Serves: 6 servings
Total time: 15 minutes

1. In a large skillet, heat oil on medium until “shimmering.”
2. Add corn and cook, stirring occasionally, until the corn is toasted and golden brown (about 10 minutes).
3. Remove from heat and stir in garlic; allow to cool for a few minutes.
4. In a mixing bowl, combine toasted corn and remaining ingredients until well-blended; salt, to taste.
5. Top with additional cotija cheese.
6. Serve warm or at room temperature as a dip or side dish.

The key for making esquites are the corn kernels. Use fresh corn kernels, removed from the cob. Or, if you’re using frozen sweet corn, defrost the kernels and dry to remove excess moisture before you sauté them.

If you prefer, you can substitute the olive oil with 2 tablespoons of butter.

Keep an eye on the corn while it’s sautéing. Let the kernels sit until the sugars caramelize and turn a deep, dark char; then toss and let them char again. You want the corn to char, but not burn. If the corn starts to pop, it’s been cooking too long.

For a tasty variation, fold in some sliced or diced avocado.

Large corn chips work great for dipping and scooping up the goodness.

Serving size: ¾ cupCalories: 232