Mexican Corn Salad (Esquites)
Sweet, creamy corn a classic Mexican street food, so flavourful and simple to make at home.
Servings: 4
Calories: 217kcal
Ingredients
- 4 corn heads (remove corn from the cobs)
- 2 tbsp olive oil
- ½ cup white onion
- 3 tbsp cilantro (chopped)
- 1 tbsp mayonnaise (low fat)
- 1 tbsp sour cream (low fat)
- 1 tbsp chipotle hot sauce
- 3 tbsp cotija cheese (crumbled)
- salt & pepper
- 1 lime (juice of)
- ½ tsp chilli powder (optional)
Instructions
- Heat frying pan with olive oil until hot. Add onion and cook for 3-4 minutes until soft.
- Add the corn and cook for a further 5-6 minutes, leave the corn still in the pan to char slightly. Remove from the heat and cool for 5 minutes.
- Stir in the cilantro, mayonnaise, sour cream, chipotle hot sauce, salt & pepper and juice from half the lime.
- Decant into serving bowl or plate and sprinkle with cotija cheese. Add a few pinches of chilli powder and then finally squeeze over the remaining half of lime just before serving. Serve warm or at room temperature.
Nutrition
Calories: 217kcal | Carbohydrates: 21g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 273mg | Potassium: 289mg | Fiber: 3g | Sugar: 8g | Vitamin A: 361IU | Vitamin C: 15mg | Calcium: 76mg | Iron: 1mg
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