Go Back
–+ servings
Photo shows corn salad in a bowl
Print Pin Recipe
5 from 1 vote

Esquites - Mexican Street Corn

This delightful corn side dish comes alive with Mexican cheese, serrano chile and chimichurri. This recipe came to us from Jessica Ashley Silva, who guested on a 2 Cooks in the Kitchen video with us.
Prep Time30 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Gluten Free, Mexican
Keyword: Gluten free, mexican corn
Yield: 6 servings
Calories: 90kcal
Author: 2 Cooks in the Kitchen With Jessica Ashley Silva

Materials

  • 4 ears Corn Roasted and cut off the cob
  • 1/4 red Onion diced
  • 1/3 block Cotija Cheese grated
  • 1/2 Serrano diced
  • 1 Lime
  • 1 Tbls Chimichurri
  • Salt to taste

Instructions

  • Roast the corn and cut it off the cob. Dice the onion and serrano. Grate the cheese.
  • Add the corn, onion, serrano, cheese and chimichurri to a mixing bowl and mix thoroughly.
  • Squeeze in the lime juice and add salt to taste.
  • Mix well.

Video

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

Nutrition

Calories: 90kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 153mg | Potassium: 189mg | Fiber: 2g | Sugar: 4g | Vitamin A: 176IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 0.5mg