Skillet Mexican Street Corn Salad (Esquites)

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 20 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 181 kcal
• Tłuszcz Całkowity: 13 g
• Tłuszcz Nasycony: 5 g
• Cholesterol: 20 mg
• Sód: 332 mg
• Węglowodany Całkowite: 15 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 5 g
• Białko: 4 g