Jalapeno Street Corn Off the Cob

Name: Jalapeno Street Corn Off the Cob
Total time: 18 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 cups corn kernels, fresh or thawed; 2 tbsp butter; 1/4 cup mayonnaise; 2 tbsp Jalapeno Hot Sauce; 1/2 cup cotija cheese, crumbled; 1 lime, juiced; 1/4 cup cilantro, chopped; Salt to taste

★ 4.7 (41)18 minServes 65K SHU

Esquites, the way a Florida summer wants them. Sweet corn gets a hard char, then everything piles into the bowl: lime, cotija, cilantro, and the Jalapeno Hot Sauce stitching it together with bright, grassy heat. Scoopable, shareable, gone before the burgers are off the grill.

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Ingredients

Serves 6

Method

1
Melt the butter in a wide skillet over high heat until it foams.
2
Add the corn in a single layer and char undisturbed for 4 minutes, then toss and char 2 minutes more.
3
Pull off the heat and let it cool for 2 minutes so the dressing does not break.
4
Fold in the mayonnaise, Jalapeno Hot Sauce, lime juice, and most of the cotija.
5
Top with the remaining cotija and cilantro, season, and serve warm or at room temperature.

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Jalapeno Street Corn Off the Cob

Ingredients

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