Wednesday, September 14, 2016

Warm Mexican Corn Salad {Esquites}

This is probably the fourth or fifth time I've made this Warm Mexican Corn Salad {Esquites} this summer, but I'm only just sharing it now because I never remembered to take a photo. Oops.


This is my new go-to side dish whenever I make tacos and for good reason - it's a very simple recipe to make. The hardest part is getting all that darn silk off the corn cobs (I HATE that stuff - so annoying). I've been using fresh corn, but I imagine frozen would work, too. We're getting to the tail end of corn season here in PA, so I'm sure I'll find out soon enough.

I made quite a few changes and omissions to the original recipe to fit our preferences and to use what I had on hand the first time made this. This is one of those side dishes we can't stop eating and always end up fighting over the leftovers. This is enough for the three of us, which means if I ever decide to share I'll need to double or even triple the recipe.

Warm Mexican Corn Salad {Esquites}
Adapted from The Barbee Housewife

2 tablespoons butter
3 cups corn, cut from the cob {about 4 ears}
3 tablespoons mayonnaise
3 tablespoons minced red onion
handful of cilantro, chopped
Juice of 1 lemon
Chili powder, to taste
1 avocado, removed from the peel and diced
salt and pepper, to taste

Melt the butter in a non-stick skillet over medium-high heat. Add the corn. Let it sit, without stirring, so the corn starts to brown. Stir every so often until the corn is brown in spots, about 6-10 minutes.

Let the corn cool slightly, then add it to a bowl along with the mayonnaise, red onion, cilantro, lemon juice, and chili powder. Gently stir in the avocado, then season to taste with salt and pepper.

Serve warm or keep refrigerated until ready to eat.
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