Stone Fruit Esquites
Recipe Type: Appetizers and Sides | Seasons: Summer
Serves 4 to 6
Traditional esquites, or Mexican street corn salad, gets a fruity twist.
INGREDIENTS
- 3 cups corn kernels (about 4 ears
of corn) - 3 cups diced stone fruit (peaches
and nectarines work well) - ¼ cup red onion, finely diced
- ¼ cup chopped cilantro
- 1/3 cup cojita cheese, crumbled
- 1/3 cup mayonnaise
- ¼ cup Mexican crema
- 2 limes, juiced
- Tajin for garnish
PREPARATION
- Roast or grill ears of corn until slightly charred. Remove from the cobs.
- Mix corn with fruit, onion, cilantro, and cojita.
- In a small bowl, mix mayonnaise, crema, and lime juice.
- Spoon corn and fruit mixture into cups and drizzle with dressing. Sprinkle with Tajin to finish.
