I love the new monthly themes. Not that I didn't enjoy the old format but it seemed like the recipes were more complicated than I had time for. And since I got a new grill recently it seemed like the perfect time to jump in.
This recipe is from Mexican Made Easy with Marcela Vallodolid (recipe here). So what the heck is esquites? Yeah, I didn't know either. But it's a warm Mexican corn salad. Like a salad version of Mexican Street Corn where you slather the cobs with mayo and spices and cheese.
And of course I grilled my corn.
Then just mix up the "sauce" part - add the warm corn- and mix.
I changed the recipe a bit- I mean come on, do you really need to add butter to the mayo and cheese? And I like cayenne better than chili powder. And I love garlic. So here you have it:
Lea’s Mexican Street Corn Salad
8 ears fresh corn, cleaned
¼ cup mayonnaise*
¼ cup vegan Monterey jack cheese, finely shredded.
½ cup fresh cilantro leaves, chopped
½ jalepeno pepper, minced (not ½ cup!)
1-2 cloves garlic, minced on microplane grater
1 tsp salt
Juice from ½ lime
Pinch of cayenne pepper
Grill corn on the grill until lightly charred.
Add mayo, cheese, cilantro, garlic, jalapeno, salt, lime juice and cayenne pepper to large bowl.
When corn is ready, cut the kernels off the cob into the bowl. Stir to combine and adjust with salt, lime juice and cayenne to taste.
* vegan mayo - as if you didn't already know that!