Esquites - Mexican Corn Salad
4 portions
15mThis fresh side dish is a staple on the streets of Mexico generally served from food carts in cups. It is a super tasty way to use corn while it is in season, but is just as good with frozen corn!
What you will need
4.5 cups Frozen Corn Kernels
1/2 Red Onion
1/3 Bunch Cilantro
1/3 Cup Mexican Crema
4 Tbsp Lime Juice
1/2 tsp ground Cumin
3/4 tsp Smoked Paprika
1/2 tsp Chili Powder
1/4 tsp Black Pepper
1/4 tsp Salt
1/2 cup crumbled Cotija Cheese, optional
(Nutritional facts 211 calories, 6.61 g fat, 34.66 g carbohydrates, 5.22 g protein, 18 mg cholesterol, 448 mg sodium)How to cook
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Gather all ingredients.
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Portion all ingredients.
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Add corn to a hot skillet and stir for a few minutes to get some browned and charred spots on the kernels.
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Slice the onions in half and remove the stem top and papery skin. Leaving the root end intact, slice into the onion with the knife parallel to the cutting board. Then cut down across the onion to create slices. Cut across the slices, holding firmly onto the root side of the onion to create a fine dice.
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Cut across the slices, holding firmly onto the root side of the onion to create a fine dice.
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Finely chop cilantro.
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Put the corn into a mixing bowl and add the chopped onion.
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Toss the chopped cilantro into the bowl with the corn and onion.
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If using sour cream instead of mexican crema, you may add a little mayonnaise to thin it out a bit if you prefer. Add the sour cream and lime juice to the corn salad and mix to combine.
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Add the cayenne, chili powder, salt, cumin, and black pepper to the bowl.
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