Name: Esquites (Mexican Corn Salad)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tbsp vegetable oil; 1 serrano or jalapeno pepper, stemmed, seeded, and minced; 1 garlic clove, minced; 2 cups fresh corn kernels, cut from the cob, from about 3 ears of corn; 2 tbsp mayonnaise; ⅛ tsp cayenne pepper; ½ tsp chili powder; 3 tbsp queso fresco or feta, crumbled; 1 tsp fresh lime juice, from 1 large lime; 2 tbsp cilantro leaves

1

In a small skillet, heat 2 tbsp vegetable oil until shimmering. Add 1 minced serrano pepper, and 1 minced garlic clove. Cook, stirring constantly until serrano has softened, about 1 minute.

2

Transfer mixture to a Suvie pan. Stir in 2 cups fresh corn kernels. Place in the bottom zone of Suvie. Input settings and cook now or schedule.

3

Suvie Cook Settings - Bottom Zone: Broil for 15 minutes, Top Zone: None

4

Remove pan from Suvie and transfer to a medium bowl. Add 2 tbsp mayonnaise, ⅛ tsp cayenne pepper, ½ tsp chili powder, 3 tbsp queso fresco, and 1 tsp fresh lime juice. Stir to combine and season to taste with salt and pepper. Garnish with cilantro leaves and serve.

Esquites (Mexican Corn Salad)

Ingredients

10 Ingredients

Instructions

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