Mexican Corn Salad or Esquites Recipe

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Ingredients

6 ears of corn in the husk
¾ cup Shamrock Zesty Jalapeno Sour Cream or regular sour cream with 2 tablespoons minced jalapeno
2 to 3 tablespoons mayonnaise
1 tablespoon hot sauce
¼ cup vegetable stock
Juice of ½ large lime
1 teaspoon kosher salt
1 fresh cracked black pepper
1 teaspoon granulated sugar
3 tablespoons crumble cotija cheese
1 heaping tablespoon minced cilantro
ground New Mexico chile powder for garnish
lime wedges for garnish
Tortilla chips

View Full Recipe at Everyday Southwest

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