Esquites

Ingredients

• 5 ea Corn Cob, 3" Mini
• 4 Tbsp Mayonnaise Heavy Duty
• 3 Tbsp Butter Solid Unsalted
• 5 Tbsp Cheese Queso Fresco Whole
• 3 Tbsp Chili Powder Dark
• 1/2 ea Persian Lime, Cut into 4 wedges
• 4 Tbsp Salt Coarse Kosher

Preparation

1. Boil a quart of water with the salt. Cook the corn until tender. With a serrated knife, cut the corn off of the cobs. Place the cut corn into a large bowl.
2. Mix in the butter until it is melted. Add in the mayonnaise, and half of the chili powder and mix well.
3. Serve in a small cup and top with the queso fresco, remaining chili powder and garnish with lime wedge

• Type: Lunch, Dinner
• Categories: Recipes, VOL 6 - ISSUE 1 • WINTER 2018
• Tags: Mexican
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