More Cinco de Mayo - Corn and Slaw

Esquite - Mexican Street Corn

2 cans corn
1 lb frozen corn
½ cup mayo
1 lime – juice
¼ cup Cotija cheese
2 tablespoon Chili powder
2 tablespoon Tajin

First steam your corn to get it nice and warm in a bowl add your mayonnaise and lime juice, plate and top with Cotija Mexican cheese, chili powder and Tajin(Mexican spice)

Authentic way:
Grill corn on the cob on a bbq and roll in mayo and sprinkle Cotija, chilli powder and Tajin

Mexican Slaw

1 head green cabbage - thinly sliced
½ head red cabbage - thinly sliced
5 limes - juice
2 tomatoes - diced
½ cup cilantro - chopped
1 red onion - chopped
1 jalapeno - de-seeded and finely diced
2 avocado

First add your chopped onions and lime juice to a bowl and let sit while you chop and prep other ingredients. Add your chopped tomatoes, finely diced jalapeños, green and red cabbage.  Mix, add salt to taste at the very end and your avocado mix well keep the seeds in your slaw to keep your avocado green.