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    Vegetarian, Gluten free


    • 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

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

    1y Saved to DIY recipes


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