Esquite

Esquite

Ingredients:

• 3 ears of corn on the cob

• ½ cup mayonnaise

• ½ crumbled queso fresco

• 2 tbsp cilantro

• 1 jalapeno (optional)

• 2 tsp paprika

• 2 tsp chili powder

• ¼ tsp salt

Place the whole corn cobs (shucked) into a hot pan, or even on the grill.  Rotate the corn every few minutes until charred on all sides.  Remove to cool off before cutting off the cob.  In a bowl, mix together the mayonnaise, crumbled queso fresco, cilantro, jalapeno (finely diced), and spices.  The mixture should be creamy with a burnt red hue.  Carefully cut the corn of the cob, and fold the kernels in until beautifully coated.