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    Mexican Street Corn Salad (Esquites) Recipe

    4 servings

    porzioni

    20 minutes

    tempo totale
    Inizia a Cucinare

    Ingredienti

    2 tablespoons (30ml) vegetable oil

    4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)

    Kosher salt

    2 ounces (60g) feta or Cotija cheese, finely crumbled

    1/2 cup finely sliced scallions, green parts only

    1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped

    1 jalapeño pepper, seeded and stemmed, finely chopped

    1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)

    2 tablespoons (30ml) mayonnaise

    1 tablespoon (15ml) fresh juice from 1 lime

    Chili powder or hot chili flakes, to taste

    Istruzioni

    Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.

    Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste. Serve immediately.

    Nutrizione

    Dimensione della Porzione

    Serves 4

    Calorie

    276 kcal

    Grassi Totali

    18 g

    Grassi Saturi

    4 g

    Grassi Insaturi

    0 g

    Grassi Trans

    -

    Colesterolo

    17 mg

    Sodio

    361 mg

    Carboidrati Totali

    26 g

    Fibra Alimentare

    3 g

    Zuccheri Totali

    6 g

    Proteine

    7 g

    4 servings

    porzioni

    20 minutes

    tempo totale
    Inizia a Cucinare

    Pronto per iniziare a cucinare?

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    Ingredienti

    2 tablespoons (30ml) vegetable oil

    4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)

    Kosher salt

    2 ounces (60g) feta or Cotija cheese, finely crumbled

    1/2 cup finely sliced scallions, green parts only

    1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped

    1 jalapeño pepper, seeded and stemmed, finely chopped

    1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)

    2 tablespoons (30ml) mayonnaise

    1 tablespoon (15ml) fresh juice from 1 lime

    Chili powder or hot chili flakes, to taste

    Istruzioni

    1

    Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.

    2

    Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste. Serve immediately.