Esquites (Corn Salad)

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6
Servings

20m
Prep Time

10m
Cook Time

30m
Ready In

Recipe: #29440

May 01, 2018

Categories: Salads, Vegetable Salad, Snacks, Dairy, Vegetables, Corn, Mexican, Broil, Gluten-Free, Vegetarian, Herbs, Kosher Dairy more

recipe by:
ellie

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recipe by:
ellie

"Recipe source: Cooking Light (May 2017)"

Original recipe yields 6 servings

Metric US

Ingredients

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6 ears corn
1/4 cup cilantro, chopped
2 tablespoons lime juice

2 tablespoons canola mayonnaise
2 serrano chiles (stemmed, seeded and minced)
1 ounce Cotija cheese (or feta cheese, crumbled, 1/4 cup)

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.

Tags : Salads Vegetable Salad Snacks

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