Skillet Mexican Street Corn Salad (Esquites)

• 分量: 6 servings
• 調理時間: 10 minutes
• 総時間: 20 minutes

材料

3 cups fresh corn kernels (from 4 ears of corn)

1 tablespoon olive oil

2 tablespoons salted butter

½ teaspoon salt

1 garlic clove (finely minced)

1 tablespoon lime juice (from 1 lime)

2 tablespoons mayonnaise

⅓ cup Cotija cheese (or queso fresco)

¼ cup diced red onion

1 jalapeno (seeded and diced)

3 green onions (green parts only, finely copped)

2 tablespoons finely chopped cilantro

手順

Cook the corn

Add olive oil, butter, and corn to a medium skillet over medium heat. Cook for 10 minutes, stirring occasionally. Increase heat to medium high and cook until a slight char forms, about 2 more minutes. Transfer to a large bowl and let cool for 10 minutes.

Make the sauce

While the corn is cooling, whisk together the mayo, garlic, lime juice, and ½ teaspoon salt in a small bowl.

Stir everything together

Pour mayo mixture over the corn and add the Cotija cheese, diced red onion, jalapeño, green onions, and cilantro. Toss to combine and serve immediately or store in the refrigerator for 2 hours to serve chilled.

栄養

• カロリー: 181 kcal
• 脂肪総量: 13 g
• 飽和脂肪: 5 g
• コレステロール: 20 mg
• ナトリウム: 332 mg
• 炭水化物総量: 15 g
• 食物繊維: 2 g
• 糖質総量: 5 g
• タンパク質: 4 g