With the weather being so marvelous, I have an overwhelming desire to cook more summer dishes. Esquites is a perfect example of a summer dish. Come July, we will have an abundance of sweet corn in Central Illinois. Oh, how I long for those days when I would go to the local farmers market in the morning and pick up some sweet corn, peaches, and other goodies for supper for my family. Those days are to be enjoyed soon. Along with a nice tall glass of lemonade.

Esquites

INGREDIENTS:

4 cups frozen corn (or 5 ears of fresh corn, shucked)
3 ounces feta cheese, crumbled
½ cup sliced scallions
½ cup chopped cilantro leaves
3 tablespoons mayonnaise
1 jalapeno pepper, seeded and stemmed, finely chopped
2 garlic cloves, minced
2 tablespoons lime juice
Zest of one lime
Hot chili powder, to taste

DIRECTIONS:

If using frozen corn, bring a medium pot of water to a boil. Cook corn for one minute, then drain it and shock with cold water.
Preheat a medium cast-iron skillet over medium-high heat. Add corn and cook for about 4-6 minutes, or until corn is nicely charred on both sides. Transfer to a large bowl.
Add feta cheese scallions, cilantro, jalapeno, garlic, mayonnaise, lime juice, chili powder and toss until well combined.