Esquites is a creamy Mexican corn salad made with charred corn, lime juice, chili powder, cheese, and avocado. Perfect as a bold corn side dish.

Scale

2 (15.25 ounce) cans fire roasted corn, drained

1/2 jalapeno, seeded and diced

3 tablespoons mayonnaise

1 clove garlic, minced or 1 teaspoon garlic paste

2 green onions, sliced

1/2 cup cilantro, chopped

2 tablespoons lime juice

2 tablespoons Cojita cheese

1/8 teaspoon chili powder

1 avocado, diced

1. Place corn and jalapeno in a skillet and cook until warm and lightly charred.

2. If using regular canned corn, cook with butter on high heat until charred, then add jalapeno and cook 2 minutes.

3. Transfer corn mixture to a bowl.

4. Add mayonnaise, garlic, green onions, cilantro, lime juice, cheese, chili powder, and avocado.

5. Gently fold until combined.

6. Serve warm or chilled and enjoy within 24 hours.

Serve warm or chilled.

Add avocado just before serving for best color.

Adjust chili powder to taste.