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    Mexican Street Corn Salad (Esquites) Recipe

    Gluten Free
    Mexican
    Quick Cook
    Side
    Vegetarian
    ​

    4 servings

    porcje

    20 minutes

    całkowity czas
    Zacznij Gotować

    Składniki

    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

    Wskazówki

    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.

    Wartości Odżywcze

    Wielkość Porcji

    Serves 4

    Kalorie

    276 kcal

    Tłuszcz Całkowity

    18 g

    Tłuszcz Nasycony

    4 g

    Tłuszcz Nienasycony

    0 g

    Tłuszcz Trans

    -

    Cholesterol

    17 mg

    Sód

    361 mg

    Węglowodany Całkowite

    26 g

    Błonnik Pokarmowy

    3 g

    Cukry Całkowite

    6 g

    Białko

    7 g

    4 servings

    porcje

    20 minutes

    całkowity czas
    Zacznij Gotować

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    Składniki

    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

    Wskazówki

    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.