Esquites (Mexican Street Corn Salad)

5 steps. Take it one step at a time.

1. 01

   In a large skillet or pot, melt the butter

   In a large skillet or pot, melt the butter over medium-high heat. Add the onion and sauté for about 3-4 minutes until translucent.

   4 min
2. 02

   Add the corn kernels and jalapeño

   Add the corn kernels and jalapeño to the skillet. Cook, stirring occasionally, for 5-7 minutes until the corn starts to char slightly and becomes golden.

   7 min
3. 03

   Stir in the minced garlic

   Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the broth and add the epazote sprig.

   1 min
4. 04

   Reduce heat to medium-low and simmer

   Reduce heat to medium-low and simmer for 5 minutes, or until the liquid has mostly evaporated and the corn is tender. Remove and discard the epazote sprig.

   5 min
5. 05

   Transfer the corn

   Transfer the corn to a large bowl or individual serving cups. Mix in or top with mayonnaise, crumbled cotija cheese, chili powder, and a generous squeeze of lime juice. Serve warm.