Esquites (mexican corn salad)
Mexican salad of corn cobs, mayonnaise, cheese, salad onion, coriander, jalapeño pepper, garlic and lime.
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.
Blogs that might be interesting
15 minSide dishorange juice, White wine vinegar, cooking cream, cream, orange liqueur, walnut oil, hazelnut,hazelnut-orange dressing
5 minSide dishRed wine vinegar, tomato cubes, garlic, Red pepper, olive oil,tomato vinaigrette
15 minSide dishwhite almonds, roasted peppers, garlic, extra virgin olive oil, chilli pepper flakes,pane con tapenade
25 minSide dishcelery, Red onions, oyster mushrooms, oil, pepper, Danish blue,vegetable package with bluefin cheese