Esquitos - Mexican Street Corn Salad
6 ears fresh corn removed from cob
2-3 tablespoons oil
2 red bell peppers, chopped small
3 limes juiced
3 garlic cloves minced
1/2 red onion chopped fine
1 teaspoon chili powder
2 serrano peppers seeded and chopped very fine
1/2 cup heavy cream
1/4 cup sour cream
1/4 cup mayonnaise
1 bunch fresh cilantro, chopped fine
3/4 cup cotija cheese crumbled
salt and pepper to taste
Char fresh corn in 1 tablespoon oil covering pan and not stirring, about 6 minutes. Set each batch aside in large bowl. Meanwhile sauté garlic and chili powder and set aside. When corn is cooled add bell peppers and onion to corn. Mix creams and mayonnaise and lime juice. Add minced serrano pepper to cream mixture. Last add fresh cilantro and crumbled cotija cheese.
2-3 tablespoons oil
2 red bell peppers, chopped small
3 limes juiced
3 garlic cloves minced
1/2 red onion chopped fine
1 teaspoon chili powder
2 serrano peppers seeded and chopped very fine
1/2 cup heavy cream
1/4 cup sour cream
1/4 cup mayonnaise
1 bunch fresh cilantro, chopped fine
3/4 cup cotija cheese crumbled
salt and pepper to taste
Char fresh corn in 1 tablespoon oil covering pan and not stirring, about 6 minutes. Set each batch aside in large bowl. Meanwhile sauté garlic and chili powder and set aside. When corn is cooled add bell peppers and onion to corn. Mix creams and mayonnaise and lime juice. Add minced serrano pepper to cream mixture. Last add fresh cilantro and crumbled cotija cheese.
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