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Esquites (Corn Salad)

Esquites (Corn Salad)


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Yield

Serves 6 (serving size: about 1/2 cup)

Roasting the corn under the broiler adds a little smoky flavor and also a "meatier" texture, more like the corn used in Mexico, which is less sugar-sweet than ours. You can also grill the corn over high heat. This snack is a popular street food in Mexico, and it's made inroads in the U.S. in recent years, popping up everywhere from county fairs to ballpark concession stands.

Ingredients

  • 6 ears fresh corn
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 tablespoons canola mayonnaise
  • 2 serrano chiles, stemmed, seeded, and minced
  • 1 ounce Cotija or feta cheese, finely crumbled (about 1/4 cup)

Nutritional Information

  • Calories 93
  • Fat 3.6g
  • Satfat 1.2g
  • Monofat 1.4g
  • Polyfat 0.9g
  • Protein 3g
  • Carbohydrate 14g
  • Fiber 2g
  • Cholesterol 6mg
  • Iron 0.0mg
  • Sodium 104mg
  • Calcium 34mg
  • Sugars 5g
  • Est. added sugars 0g

How to Make It

Preheat broiler to high with oven rack 6 inches from heat. Place corn on a broiler pan or rimmed baking sheet; broil 8 minutes or until blackened in spots, turning once or twice. Cool. Cut kernels from cobs to equal about 3 cups; place kernels in a large bowl. Add cilantro, juice, mayonnaise, chiles, and cheese; toss well to coat. Serve salad chilled or at room temperature.


Watch the video: SKILLET MEXICAN STREET CORN


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