Light Mexican Corn Salad (Esquites)
The recipe Light Mexican Corn Salad (Esquites) is ready in about 18 minutes and is definitely a spectacular gluten free and lacto ovo vegetarian option for lovers of Mexican food. One serving contains 109 calories, 4g of protein, and 5g of fat. This recipe serves 6 and costs 96 cents per serving. Plenty of people really liked this side dish. It is brought to you by Jeanettes Healthy Living. 1161 person have tried and liked this recipe. If you have jalapeno, non-fat greek yogurt, cotija cheese, and a few other ingredients on hand, you can make it. Overall, this recipe earns a pretty good spoonacular score of 62%. If you like this recipe, take a look at these similar recipes: Esquites (Mexican Corn Salad), Esquites (Mexican Street Corn Salad), and Esquites (Mexican Corn Salad) Avocado Toast.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 8 minutes
Ingredients:
chili powder, optional
1/2 cup minced cilantro
3 tablespoons cotija cheese, grated
4 ears fresh corn, shucked
2 cloves garlic, minced
1/2-1 fresh jalapeno, seeded, minced
1 tablespoon fresh lime juice
2 tablespoons non-fat Greek yogurt
1 tablespoon olive oil
1/2 cup minced scallions
Equipment:
grill
bowl
Cooking instruction summary:
Lightly brush corn with olive oil; grill for 7-8 minutes until brown in spots. Cut corn off cob into a bowl. Add yogurt, cheese, scallions, cilantro, jalapeno, garlic and lime juice. Toss well. Add chili powder if desired.
Step by step:
1. Lightly brush corn with olive oil; grill for 7-8 minutes until brown in spots.
2. Cut corn off cob into a bowl.
3. Add yogurt, cheese, scallions, cilantro, jalapeno, garlic and lime juice. Toss well.
4. Add chili powder if desired.
Nutrition Information:
covered percent of daily need
