Esquites

• doses: 8 servings
• tempo total: 15 minutes

Ingredientes

2 tablespoons safflower or canola oil

6 cups fresh corn kernels (from 6 to 7 ears fresh corn)

Kosher salt and black pepper

6 tablespoons mayonnaise

6 tablespoons Mexican crema or sour cream

2 tablespoons chopped fresh cilantro, plus more for garnish

1 tablespoon fresh lime juice, plus wedges for serving

4 ounces Cotija cheese (scant 1 cup)

Ancho chile powder (or chipotle or cayenne), for sprinkling

Instruções

In a large cast iron or heavy skillet, heat oil over medium-high. Add corn, season with salt and pepper, and cook, stirring occasionally, until corn is nicely charred and softened, 8 to 10 minutes. Turn off the heat and let stand for 2 minutes. (This helps the corn pick up more char and smoky flavor.)

Meanwhile, in a large bowl, combine mayonnaise, crema, cilantro and lime juice; season with salt and pepper. Reserve 1/4 cup sauce in a small bowl for drizzling.

Add seared corn to the large bowl, season with salt and pepper and toss to coat. Transfer to a large serving platter, spreading corn mixture in an even layer. Drizzle with the reserved sauce, and sprinkle with Cotija and chile powder. Garnish with more cilantro and serve with lime wedges.

Notas

https://cooking.nytimes.com/recipes/1022139-esquites

Informação Nutricional

• Calorias: 297
• Gordura Total: 19 g
• Gordura Saturada: 5 g
• Gordura Insaturada: 13 g
• Gordura Trans: 0 g
• Sódio: 339 mg
• Carboidratos Totais: 29 g
• Fibra Alimentar: 3 g
• Açúcares Totais: 4 g
• Proteína: 7 g