ESQUITES/ Elotes en Vaso (Street Corn Salad)

July 11, 2021

INGREDIENTS

• 2 tablespoons (30ml) vegetable oil
• 3 cups fresh corn kernels
• Salt
• 60g Feta Cheese
• 1/2 cup finely sliced scallions
• 1/2 cup fresh cilantro leaves, finely chopped
• 1 jalapeño pepper, chopped
• 1 to 2 medium cloves garlic, minced
• 1 tablespoon (15ml) fresh juice from 1 lime
• TAJIN Chilli Powder, to taste

 

INSTRUCTIONS 

• Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.

 

• Add cheese, scallions, cilantro, jalapeño, garlic, lime juice, and TAJIN chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

 

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