Esquites

After doing a wee bit of research, I found out that Mexican Street Corn is known as Elote in Mexico.

When the corn is off the cob and mixed into a salad, it's called Esquites.

So, here is Part II of the Mexican Street Corn Saga.

Esquites!




Esquites
(adapted from my Mexican Street Corn)

6 ears of corn

1/4 cup Chipotle Lime Aioli

1/4 cup Feta cheese

1/4 cup minced scallions

1 tbsp minced garlic

Salt & Pepper to taste

Remove the kernels from the cob prior to cooking.  You can also use canned or frozen corn.

Cook the corn.  Mix all of the ingredients together in a large serving bowl with the cooked corn.

Garnish with additional cilantro.

Listening to:  Hall & Oates - Maneater