Esquites (mexican corn salad)

Name: esquites (mexican corn salad)
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: 4 corn cob; 1 el traditional olive oil; 2 el mayonnaise; 50 g Parmigiano Reggiano grated; 4 salad onion in thin rings; 15 g fresh coriander finely chopped; 1 jalapeño peppers seeds removed and finely chopped; 1 toe garlic finely chopped; 1 lime cleaned up

Mexican salad of corn cobs, mayonnaise, cheese, salad onion, coriander, jalapeño pepper, garlic and lime.

Ingredients

Kitchen Stuff

1 barbecue

Directions

Light the barbecue, prepare it for indirect grilling and bring the temperature to 170 ° C.
Brush the corn cobs with the olive oil and sprinkle with salt and freshly ground black pepper.
Grill the corncobs in 7-10 minutes until the corn is roasted and deep yellow in color. Times regularly.
Place the flasks upright in a large bowl and cut the kernels of the flask with a knife.
Mix the mayonnaise, cheese, salad onion, coriander, jalapeño pepper and garlic through the corn.
Grate the green skin of the lime and squeeze out the fruit. Mix the grater and juice through the salad.
Serve immediately. The salad is the best in lukewarm.