Esquites (Mexican Street Corn)
Servings: 8 Servings
Ingredients
- 1/3 Cup McCormick Mayonnaise with Lime Juice (Mayonesa)
- 4 tbsp fresh lime juice
- 1/4 tsp salt
- 1 tbsp vegetable oil
- 1 small jalapeno, seeded and finely chopped
- 4 cups fresh corn kernels
- 1 tsp McCormick Chili Powder
- 3/4 cup crumbled cotija cheese
- 1/2 cup chopped fresh cilantro
- lime wedges
Instructions
- Mix mayonnaise, lime juice and salt in a large bowl; set aside
- Heat oil in large nonstick skillet on high heat. Add jalapeno; cook and stir 2 minutes or until softened. Stir in corn and spread mixture into an even layer in skillet. Cover and cook, without stirring, about 2 minutes. Stir, cover and cook 1 minute longer. Add chili powder; cook, uncovered, 30 seconds, stirring constantly.
- Transfer corn mixture to bowl with mayonnaise mixture; toss gently to coat. Stir in Cotija and cilantro until evenly mixed. Serve immediately with lime wedges.
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