It’s likely that I’ve been staring at an empty blog post box for an hour or so now. I can’t be sure.
It’s almost 9PM [Edit: 11PM], and I’m absolutely out of it, guys. I really hate to be a complainer, but yesterday’s hopefulness for better luck in May has disintegrated. Sunday was the car break-in. Monday was the car accident. Last night I developed an 102 degree fever and kidney pain. Today was a slew of running around to doctors, continued pain, and exhaustion beyond belief. It hasn’t been my week, but what can I (or, should I say, we all) do besides roll with the punches?
Despite everything, I’ve been trying desperately to get this blog post up to share with you. Why? Because sometimes life sucks, and other times, there’s a bowl of Esquites. Esquites, or Mexican Street Corn Salad, is one of those foods that make everything a little bit better. Just looking at these pictures again makes me feel slightly more fortunate. I mean, I did get to eat that, after all.
With Cinco de Mayo only a few days away, this is a must-have recipe. It’s like Mexican Corn on the Cob (Elote) but easier to eat and, dare I say, even tastier. You’ve got so many flavors and textures in this salad that it’s no wonder it has become a favorite street food of our neighbors down south and has begun to catch on in the US as well.
I could say so much more– I should say so much more– but you’ve got to forgive me as I really am afraid I’m going to fall asleep before I get to post this and, as a result, keep you from this recipe even longer (which just wouldn’t be fair). Take my word for it, you want to eat this. You want to eat it as soon as possible. If you have any leftovers (though that is unlikely) I have a hunch you want to give them to me. No? Well, I tried.
- 4 ears corn
- 1 lime, juiced
- ½ tablespoon chili powder
- ½ tablespoon cumin
- 1 teaspoon smoked paprika
- 3 tablespoons mayonnaise
- 2 tablespoons butter
- 3 oz cojita or feta cheese, crumbled
- ½ jalapeno, seeded and chopped
- 2 green onions, sliced
- 1 tablespoon cilantro, chopped
- 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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