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Esquite

Ingredients

  • 4 ears corn
  • 1 lime juiced
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 3 tablespoons mayonnaise
  • 2 tablespoons butter
  • 3 oz cojita or feta cheese crumbled
  • 1/2 jalapeno seeded and chopped
  • 2 green onions sliced
  • 1 tablespoon cilantro chopped

Instructions

  • Boil husked corn in water until cooked.
  • Remove and let cool.
  • One at a time, stand each husk upright on a cutting board and cut downwards, removing all of the kernels.
  • Heat the butter in a skillet over medium heat.
  • Add kernels and let char slightly, stirring occasionally, for about 4 minutes.
  • Add the jalapeno and cook for an additional minute or so.
  • Remove the corn and jalapeno from the heat and place into a large bowl.
  • Add the remaining ingredients and mix well to combine.
  • Garnish with additional lime wedges and cilantro if desired.
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