Mexican Street Corn (Esquites)

Ingredients

olive oil

2 tbsp

red oniondiced

1 cup

jalapeñofinely diced

1 tbsp

garlicroughly chopped

3 cloves

corn kernels

3 1/2 cups

coriander

1/2 tsp

cumin

1/2 tsp

chipotle powder

1/8 tsp

salt

1/2 tsp

black pepper

1/4 tsp

water

3 tbsp

limezest and juice

1 small

cilantrochopped

1/2 cup

scallionschopped

1/2 cup

mayo

Dairy-freevegan mayo

1/4 cup1/4 cup

cotija cheesecrumbled

Dairy-freenutritional yeastmix with a squeeze of lime juice for tang

1/4 cup3 tbsp

Method

1. 01Heat oil in a large skillet over medium-high heat. Add onion and sauté until golden, about 3 minutes, stirring often.
2. 02Lower heat to medium-low, add garlic and jalapeño, and cook until fragrant, 4-5 minutes.5 min
3. 03Add corn, coriander, cumin, chipotle powder, salt, and pepper. Sauté for a few minutes, stirring frequently.
4. 04Add water, stir, cover, and steam for 3-4 minutes.
5. 05Add lime zest. Fold in two-thirds of the cilantro and scallions. Stir in mayo. Taste and adjust salt and lime juice as needed.
6. 06Serve in a bowl, sprinkle with remaining cilantro, scallions, and cotija. Serve warm or at room temperature with tortilla chips.

Fits

• Vegetarian
• Pescatarian