The kitchen
Esquites.
Mexican corn salad with tortilla chips.
Reconstructed from a photo - not a tested recipe
Ingredients
- 3 cups corn kernels, from about 4 ears
- 3 tbsp mayonnaise
- 1/3 cup cotija cheese, crumbled, plus more to top
- 1/2 tsp chili powder, plus more to top
- Juice of 1 lime
- Chopped cilantro
- Tortilla chips, for scooping
Recipe
- Char the corn in a hot dry skillet, 5-7 minutes; cool slightly.
- Toss with the mayonnaise, cotija, chili powder and lime juice.
- Top with more cotija, chili powder and cilantro; scoop up with the chips.
Drink pairing
A michelada, or lime seltzer.