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Vegetarian • Gluten free • Makes 4-6


3 tbsp Cilantro
6 ears Corn
1 Garlic clove
1 Lime, juice from
1 Lime, zest from
1/2 tsp Oregano, dried
1 Serrano pepper


2 tbsp Mayonnaise

Baking & Spices

1/2 tsp Black pepper
2 tsp Chili powder
1/4 tsp Paprika, smoked
1 Plus additional salt and pepper
1 tsp Sea salt

Oils & Vinegars

3 tbsp Olive oil

Nuts & Seeds

1/2 tsp Cumin, ground


2 oz Cotija cheese
  • Marlene Harmon

    Esquites aka Mexican Corn Salad

  • Courtney Mariabravada

    Esquites (Mexican Corn Salad) || Roy didn't care for this, but I loved it. I'd make it again, but maybe a bit less oregano and lime juice the second time around.

  • Kristina Smith

    Esquites, or Mexican Corn Salad. I'd replace the mayo with low fat greek yogurt to make it a little healthier.

  • Max Latto

    Esquites, or Mexican Corn Salad. An easy, made from scratch, recipe by Irvin Lin of Eat the Love.

  • Aubrey Williams

    Eat The Love | How to Bake | Food Inspiration

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