Lakin/Thompson Recipes

Mexican Corn Salad

"Esquites Elotes"
  1. 4 cups frozen corn (thawed) or fresh
  2. 2 tablespoons olive oil
  3. 2 cloves garlic minced
  4. ¼ tablespoon lime juice 
  5. 1 small jalapeno pepper minced
  6. ½ small red onion finely diced
  7. ½ cup fresh cilantro chopped
  8. ½ cup cotija cheese (or feta cheese),crumbled
  9. ⅓ cup mayonnaise
  10. ¼ cup sour cream
  11. 1 teaspoon chili powder
  12. ¼ teaspoon cumin
  13. ½ tsp paprika
  14. Salt and Pepper to taste
  1. For frozen corn, make sure it's thawed (If using fresh corn remove from the cobs)
  2. In a large skillet, heat the oil over medium-high heat. Add the corn and cook, stirring occasionally, until they are charred and cooked through, about 10 minutes.
  3. Add the onion, garlic, and jalapeño to the skillet. Cook for an additional 3 minutes, or until the onions are soft and translucent.
  4. Remove the skillet from the heat and allow the corn mixture to cool slightly.
  5. In a large mixing bowl, combine the cooked corn mixture, chopped cilantro, crumbled Cotija cheese, mayo, sour cream, lime juice, smoked paprika, chili powder and ground cumin. Mix well to combine.
  6. Season with salt and pepper as needed.
  7. Cover and refrigerate for 30 minutes to allow the flavors to meld. This dish is best served chilled or at room temperature.
  8. Before serving stir, and garnish with additional chili powder, cilantro, Cotija cheese, and lime wedges, if desired.