Name: Esquites Salad
Prep time: 25 min
Cook time: 10 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil; 1/2 cups red onion, finely chopped; 1 cup bacon, in cubes; 2 cups ear corn, white, clean kernels; 1 tablespoon chile flakes; 1/2 cups chicken broth; 1/4 cups epazote, in leaves; 1/4 cups lime juice; 1/4 cups red onion, finely chopped; 1 cup Poblano chile strips, in cubes; 1/4 cups tomato, in cubes; 2 serrano chiles, clean, without veins or seeds; 1/4 cups cilantro, finely chopped; 1 teaspoon garlic powder; salt; pepper; 1 cup mayonnaise; Cotija cheese, crumbled, for serving; chile, powder, for serving; epazote, in leaves, for decoration; Saladitas® saltine crackers; lime, for accompaniment

Preparation

15 mins

10 mins

Low

Heat the vegetable oil in a saucepan, add the onion and sauté. Incorporate the bacon and let it brown. Add the white corn, chili flakes, chicken broth, and epazote. Cover and cook on low heat for 20 minutes. Cool down. Place the corn kernels in a large bowl, add the lime juice, red onion, poblano pepper strips, tomato, serrano pepper, cilantro, and garlic powder. Season with salt and pepper, incorporate the mayonnaise, and mix evenly.