Receta Esquite | Mexican Corn Salad
Ingredients
- 2 Tbsp Vegetable or Olive Oil
- 3 Cups Fresh corn kennels
- 1 Tbsp Mayo
- 2 Tbsp Cottage Cheese / Paneer (1)
- 1/2 cup Finely sliced Scallion greens
- 1/2 cup Fresh Cilantro leaves, finely chopped
- 1 to 2 medium cloves garlic, pressed or minced on a micro-plane grater (about 1 to 2 teaspoons)
- 1 Tbsp fresh juice from 1 lime
- Chilli powder or hot chilli flakes to taste
Instructions
Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook moving until charred on both sides, about 6-7 minutes. Transfer to a large bowl.
If you use a corn cob char it either in the oven or stove top and then separate the kernels. You will need about 4-5 medium sized corn cobs.
Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chilli powder and toss to combine. Taste and adjust seasoning with salt and more chilli powder to taste. Serve immediately.