Ready in less than 20 minutes, this warm corn salad is our take on the popular Mexican street snack. Loaded with sweet corn kernels, creamy lime mayo, Queso Fresco or firm feta cheese crumbles and the signature heat of Cholula® Original Hot Sauce, this Esquites reci...
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10 min
PREP TIME
8 min
COOK TIME
206
CALORIES
14
INGREDIENTS
INGREDIENTS
- 1/3 cup (80 g) Whole egg mayonnaise
- 3 tbsps (1/4 cup) fresh lime juice
- 2 tsps Cholula® Original Hot Sauce
- 1/4 tsp salt
- 1 tbsp vegetable oil
- 1 small jalapeño, seeded and finely chopped
- 4 cups fresh corn kernels
- 1 tsp McCormick® Garlic Powder
- 1 tsp McCormick® Onion Powder
- 3/4 cup crumbled queso fresco or firm feta cheese (Cotija cheese)
- 1/2 cup chopped fresh coriander leaves
- 1/4 tsp McCormick® Paprika
- Lime wedges
- Zest of one lime
KEY PRODUCTS
INSTRUCTIONS
- 1 Mix mayonnaise, lime zest and juice, hot sauce and salt in a large bowl; set aside.
- 2 Heat oil in large non-stick frying pan over a high heat. Add jalapeno; cook and stir 2 minutes or until softened. Stir in corn and spread mixture into an even layer over base of pan. Cover and cook, without stirring, about 2 minutes. Stir, cover and cook for 1 minute longer. Add garlic and onion powder; cook, uncovered for 30 seconds, stirring constantly.
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3
Transfer corn mixture, to bowl with mayonnaise mixture; toss gently to coat. Stir in cheese and coriander until evenly mixed. Sprinkle with paprika. Serve warm with lime wedges.
Tips
Grated Parmesan cheese can be substituted for the feta cheese.
