Mexican corn salad (esquites)

4
10 min
7 min

Ingredients

2 cans Del Monte Mexican style corn medley

2 tsp (10 ml) olive oil

2 tsp (10 ml) butter

1 clove garlic, minced

2 tbsp (30 ml) mayonnaise

2 tbsp (30 ml) lime juice

1/4 c (60 ml) freshly chopped cilantro

1/2 tsp (2 ml) chili powder

2 green onions, chopped

1/3 c (80 ml) cotija or crumbled feta

Salt

Preparation

  1. Open the cans of corn and drain excess liquid.
  2. In a pan, heat oil on medium-high and melt butter. Add corn and brown for 5 minutes, stirring occasionally.
  3. Add garlic, stir and remove from heat.
  4. In a bowl, mix mayonnaise with remaining ingredients.
  5. Add corn, stir and serve as a side.
Vegan corn chowder