Esquites (Corn Salad)
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Recipe: #29440
May 01, 2018
Categories: Salads, Vegetable Salad, Snacks, Dairy, Vegetables, Corn, Mexican, Broil, Gluten-Free, Vegetarian, Herbs, Kosher Dairy more
"Recipe source: Cooking Light (May 2017)"
Ingredients
Nutritional
- Serving Size: 1 (210.6 g)
- Calories 167.1
- Total Fat - 3.9 g
- Saturated Fat - 1.2 g
- Cholesterol - 3.9 mg
- Sodium - 100.4 mg
- Total Carbohydrate - 32.7 g
- Dietary Fiber - 4.8 g
- Sugars - 10.9 g
- Protein - 6.8 g
- Calcium - 58 mg
- Iron - 1.2 mg
- Vitamin C - 32.1 mg
- Thiamin - 0.2 mg
Step 1
Preheat broiler to high with oven rack 6 inches from heat. Place corn on a broiler pan or rimmed baking sheet and broil 8 minutes or until blackened in spots, turning once or twice. Cool. Cut kernels from cobs to equal 3 cups; place kernels in a large bowl. Add cilantro, juice, mayonnaise, chiles and cheese; toss.
Step 2
Serve chilled or at room temperature.
Tips & Variations
No special items needed.
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