Nutari
Esquites (Mexican Street Corn Salad)
Sweet charred corn kernels tossed with a creamy lime dressing, crumbly cotija cheese, and a pinch of chili powder for a refreshing vegetarian side.
220kcal
9gProtein
28gCarbs
10gFat
4gFibre
Ingredients
- 600g corn kernels (fresh or frozen)
- 150g cotija cheese, crumbled
- 100ml Mexican crema (or sour cream)
- 2 tbsp fresh lime juice
- 1 tsp Tajín seasoning (or chili powder and lime zest)
- 3 tbsp fresh cilantro, chopped
- 2 garlic cloves, minced
- 1 tbsp vegetable oil
- salt to taste
Method
- Heat oil in a large skillet over medium-high heat and add corn kernels.
- Char corn for 8-10 minutes, stirring occasionally, until some kernels turn golden brown.
- In a small bowl, whisk together crema, lime juice, minced garlic, and salt.
- Transfer corn to a serving bowl and pour dressing over it.
- Toss gently, then fold in cotija cheese and most of the cilantro.
- Garnish with remaining cilantro and Tajín seasoning, serve warm or at room temperature.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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