Esquites (Street Corn Salad)

Source: Food52

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 4

Total time: 15 minutes

INGREDIENTS

• 4 cups corn kernels
• 4 Tbs butter
• 1 serrano pepper, diced
• 1 tsp salt
• 3 Tbs mayonnaise
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 4 Tbs queso fresco, crumbled
• Lime for juice and garnish

DIRECTIONS

• In a large skillet, melt the butter and saute the pepper for 1 minute. Add the corn and salt and saute about 5 minutes more.
• Remove from heat and transfer to a serving bowl. Stir in the mayonnaise. Sprinkle the top with chili powder and cayenne, then top with queso fresco and a squeeze of lime juice.
• Serve warm and enjoy!