(Esquites) Mexican Street Corn Salad

Langkah-langkah

1. Boil husked corn in water until cooked. Remove and let cool.
2. One at a time, stand each husk upright on a cutting board and cut downwards, removing all of the kernels.
3. Heat the butter in a skillet over medium heat. Add kernels and let char slightly, stirring occasionally, for about 4 minutes.
4. Add the jalapeno and cook for an additional minute or so.
5. Remove the corn and jalapeno from the heat and place into a large bowl. Add the remaining ingredients and mix well to combine. Garnish with additional lime wedges and cilantro if desired.