Corn charred up in the wok before adding to a mix of cilantro, jalapeño, scallions, garlic, cojita cheese, and mayo. Seasoned with some chili powder and lime juice.
Made from J Kenji Lopez-Alt’s book The Food Lab:
https://www.seriouseats.com/esquites-mexican-street-corn-salad-recipe
by Bum_Civilian
2 Comments
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Looks good!
Also, for anyone who doesn’t know, this has a different name than elote. Elote = on the cob. Esquites = just the kernels.