Mexican Street Corn Off The Cob
Mexican street corn salad - Esquites with avocado, red onion, chipotle mayo, cheese, herbs.
Ingredients
- 6 corn on the cob
- 2 tablespoons butter (I use Miyokos to keep it vegan)
- 1 avocado
- 1/4 red onion
- 1/4 cup cilantro
- 1 small jalapeño pepper
- 1/8 cup mayo
- 1/8 cup sour cream or Mexican crema
- 1 teaspoon ground cumin spice
- 3 tablespoons adobo liquid from canned chipotle peppers in adobo sauce
- 1/8 cup plus more for over the top, ground parmesan cheese (I used this dairy-free option for vegan)
- Mild crumbly cheese such as cotija (I used this plant-based option)
- 1/2 lime
- Maldon flaky salt and ground black pepper
- Garnish: basil, mint, ground chipotle seasoning
Instructions
- Start by making the mayo-based chipotle sauce by adding the mayo, sour cream(or Mexican crema), ground cumin spice, and adobo liquid from the 'chipotle pepper in adobo sauce' can. Remove the husk and silk threads and cut of the ends. Boil the corn for 4 minutes in shallow water almost covering the corn, place a lid on the pot. Remove and all to cool off a bit. Evenly butter all sides. Cut the corn of the cob and place in your bowl or large serving plate.
- Dice the avocado into bite sized squares and add it to the corn. Wash and dry the cilantro to remove and bits of sand then finely chop the cilantro and slice the red onions. Add them to the corn with 2 tablespoons of chipotle mayo and both types of cheese. Gently toss the ingredients together.
- Slice the jalapeños and place them around on top. Dollop more chipotle mayo over the top and sprinkle more ground parmesan over the top. Sprinkle the chipotle seasoning. Add the garnish of basil and mint leaves. Finish with flaky salt and ground black pepper. Serve with half a lime cut and scored for squeezing over the top.