Esquites (Mexican Street Corn Salad)

Przygotowanie stanowiska

Składniki

Sposób przygotowania

Krok po kroku

1. 1

   Melt the unsalted butter in a large skillet or pan over medium-high heat.

   Około 1 min

2. 2

   Add the corn kernels to the hot pan and cook, stirring occasionally, until the corn is tender and slightly charred, about 7-10 minutes.

   Około 9 min

   Wskazówka kucharza: If using frozen corn, cook until all the water has evaporated.

3. 3

   Remove the pan from the heat and set the corn aside to cool slightly.

4. 4

   In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and cayenne pepper (if using).

   Około 2 min

5. 5

   Add the slightly cooled corn to the dressing mixture and stir well to combine.

   Około 1 min

6. 6

   Season with salt and black pepper to taste.

7. 7

   Stir in about half of the crumbled cotija cheese and chopped cilantro into the corn mixture.

   Około 1 min

8. 8

   Divide the esquites into serving cups or bowls.

9. 9

   Garnish with the remaining cotija cheese and cilantro before serving.

   Około 1 min