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Corn and kale salad with feta cheese and lime, fresh ingredients, healthy summer recipe.

Esquites Recipe (Mexican Street Corn Salad)

Amanda BC
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Mexican
Servings 4
Calories 199 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 4 cups corn kernels
  • 1 teaspoon smoked paprika
  • Salt and pepper
  • 2 tablespoons mayonnaise
  • 1/2 cup crumbled cotija
  • 1/2 cup spring onions sliced
  • 1 lime juiced
  • 1/4 cup cilantro chopped

Instructions
 

  • Heat a pan over high heat. Add the olive oil, corn kernels, smoked paprika, and salt and pepper, and sauté for 8-10 minutes, or until the corn is cooked.
    Cooked corn in a skillet with spices, garlic, and herbs for flavorful recipe base.
  • In the bowl you would like to serve the esquites, mix the mayonnaise, cotija, spring onions, lime juice, chopped cilantro, and a pinch of salt and pepper.
  • Add the corn to the bowl and toss together to serve.
    Roasted corn salad with fresh herbs in a green bowl.

Nutrition

Calories: 199kcalCarbohydrates: 26gProtein: 4gFat: 11gSaturated Fat: 2gSodium: 384mgFiber: 4g
Keyword Esquites, Mexican Side Dish, Mexican Street Corn Salad, Street Food, summer salad
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