Serve up the margaritas and cervezas because we’re celebrating Cinco de Mayo for Sunday Supper today hosted by Jen of Juanita’s Kitchen!
What is the significance of Cinco de Mayo? In Spanish, Cinco de Mayo means “Fifth of May”. May 5, 1862 was the day when the outnumbered Mexican army defeated a better equipped French army in the Battle of Puebla. It was also the first time a country in the Americas was invaded by a European military force. Today in the States, Cinco de Mayo is observed as a celebration of Mexican heritage and pride. Contrary to popular belief, it is not Mexican Independence Day which is observed on September 16.
Okay, enough of History 101; my brain is starting to hurt. Let’s talk food! I am bringing a recipe for one of my favorite salads for Sunday Supper. If you’ve ever had elote, esquites is the salad version of it. And if you haven’t tried elote, then you are totally missing out.
This recipes yields enough for 4-5 servings, but I could eat the whole thing in one sitting. Seriously.
Notes: If you want to mellow out the heat of the jalapeno, saute it with the corn, otherwise go gangbusters and have a hot little party in your mouth! If you can’t find cotija, subsitute parmesan.
Esquites
Olive oil
1 pound package of frozen corn kernels
3 Tablespoons mayonnaise
3 Tablespoons Greek yogurt or sour cream
2 Tablespoons of cilantro, finely chopped
2 stalks green onions, thinly sliced crosswise
1 jalapeno pepper, finely chopped
1/2-1 teaspoon cayenne pepper
Juice of half a lime
2-3 ounces of cotija cheese, crumbled or grated
1 – In a large heavy skillet over medium high heat, add olive oil and corn. Sauté until heated through and the corn starts to char.
2 – In a large bowl, mix together the corn, mayonnaise, yogurt (or sour cream), cilantro, green onions, pepper, cayenne, and lime juice. Mix until thoroughly combined.
3 – To serve, top with the cheese.
4 – Best served warm or at room temperature.
Make sure you check out the other #SundaySupper participants to see what they have shared for our Cinco de Mayo #SundaySupper!
Cinco de Mayo Appetizers & Sides {Aperitivos}:
- Chipotle Roasted Chickpeas from Home Cooking Memories
- Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
- Elote (Mexican Grilled Corn) from Magnolia Days
- Esquites or Mexican Corn Salad from Kimchi Mom
- Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
- Guacamole Rice from Foxes Love Lemons
- Healthy Mexican Ceviche from Mama’s Blissful Bites
- Loaded Cheesy Nachos from Gotta Get Baked
- Lobster Guacamole from I Run For Wine
- Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
- Slow Cooker Chicken Con Queso from Daily Dish Recipes
Cinco de Mayo Main Dishes {Platos Principales}:
- Barbacoa Beef from The Urban Mrs.
- Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
- Chicken Fajita Feta-ccine from Chocolate Moosey
- Chicken Fajita Salad w/Home made Easy Salsa from Momma’s Meals
- Chicken Mole Potato Skins from Noshing with the Nolands
- Corona Beer-Battered Fish Tacos from Pescetarian Journal
- Duck Carnitas from The Girl in the Little Red Kitchen
- Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
- Fish Tacos with Lime Salsa from Curious Cuisiniere
- Japanese Mexican Tacos from Ninja Baking
- Lightened Up Taco Salad from Kudos Kitchen
- Mexican Pizza with Chipotle Orange Sauce from Family Foodie
- Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
- Pork Carnitas from From the Bookshelf
- Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
- Roasted Poblano and Corn Lasagna from Juanita’s Cocina
- Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
- Slow Cooked Carne Asadas from Peanut Butter and Peppers
- Soft Shell Tacos from That Skinny Chick Can Bake
- Spicy Shredded Beef Chimichangas from Supper for a Steal
- Spicy Steak Fajitas from Cravings of a Lunatic
- Stuffed Poblano Peppers from Country Girl in the Village
- Tequila Lime Chicken from No One Likes Crumbley Cookies
- Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
- Tofu Tacos from Hip Foodie Mom
- Yucatan Pollo Pibil and Corn Tortillas from MarocMama
Cinco de Mayo Desserts {Postres}:
- Dairy-free Flan from The Not So Cheesy Kitchen
- Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
- Fried Ice Cream for a Crowd from Growing Up Gabel
- Luxuriously Healthy Chocolate Frosting from What Smells So Good?
- Mexican Brownies from Cindy’s Recipes and Writings
- Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
- Peanut Mazapanes from Pies and Plots
Cinco de Mayo Drinks {Bebidas}:
- Fresh & Fruity Sangria from Webicurean
- Fruity Aguas Frescas from The Foodie Patootie
- Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
- Margarona from The Messy Baker
- Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious
Join the #SundaySupper conversation on Twitter today to celebrate Cinco de Mayo! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
Do you have your ticket to the Food and Wine Conference yet? If not, there will be a $100 discount available on the full conference pass today if you participate in the #SundaySupper twitter chat from 7 to 8pm Eastern Time, and purchase your ticket during the chat. The discount code is: SundaySupper. *Note the code is only valid during the chat time frame.
