Mexican Street Corn Salad (Esquites Recipe) - Blondelish

Heat oil and butter in a large heavy-bottom skillet or wok over high heat.

Add corn kernels, season to taste with salt and pepper. Allow them to cook undisturbed for 2-3 minutes, or until golden-brown.

Toss once then continue to cook undisturbed for a couple of minutes more. Stir in the garlic and continue to cook until the corn is mostly charred and tender, around 4-6 minutes.

Transfer to a large salad bowl.

While the corn is still warm, add in the remaining ingredients and season to your taste.

Toss to combine and serve warm or cool.

Equipment Needed

Dietary

Allergens