Esquites

Add a Mexican twist to corn salad with Gourmet Garden™ Jalapeño and Garlic Stir-In Paste, Cotija cheese, lime juice and chili powder. With savory south-of the-border flavor, this salad pairs great with grilled steak or chicken. Lightly Dried Cilantro adds an authentic finishing touch.

5 m

Prep Time

6 m

Cook Time

9

Ingredients

8

Servings

Ingredients
Preparation
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Ingredients

1/2 cup mayonnaise
3 tablespoons lime juice
2 tablespoons Gourmet Garden™ Jalapeño Stir-In Paste
1 tablespoon vegetable oil
4 cups corn kernels
2 teaspoons Gourmet Garden™ Garlic Stir-In Paste
1/2 teaspoon McCormick® Chili Powder
1/2 cup crumbled Cotija cheese
1/2 cup Gourmet Garden™ Cilantro Stir-In Paste

KEY PRODUCTS

NUTRITION INFORMATION

(per Serving)

This recipe has no significant nutritional value.

Preparation

1 Mix mayonnaise, lime juice and Jalapeno Paste in a medium bowl; set aside.
2 Heat oil in large nonstick skillet on high heat. Spread corn into an even layer in skillet; cover. Cook, without stirring, until corn is charred, about 3 minutes. Remove skillet from heat. Let stand, covered, 1 minute until any popping subsides. Stir in Garlic Paste and Chili Powder until well blended. Transfer corn to bowl with mayonnaise mixture.
3 Sprinkle with Cotija cheese and Lightly Dried Cilantro. Season to taste with additional salt and lime juice, if desired.