Esquites (creamy corn salad)
Indulge in the delightful flavors of Esquites, a creamy corn salad bursting with savory and zesty notes, a perfect addition to any feast.
Ingredients:
- 2 tablespoons olive oil
- 2 (16-ounce) packages frozen whole-kernel corn, divided
- 2 teaspoons sugar, divided
- ¼ cup canola mayonnaise
- 2 tablespoons fresh lime juice
- 1 ½ teaspoons ancho chile powder
- ½ teaspoon ground coriander
- ¾ teaspoon kosher salt
- 60g Cotija cheese, grated (about 1/2 cup)
Instructions:
- Preheat a large cast-iron or another heavy skillet over medium-high heat. Pour 1 tablespoon of oil into the pan and swirl it around to cover the surface. Add half of the corn and 1 teaspoon of sugar; mix well. Let it cook without stirring for 3 minutes or until the corn starts to brown on the bottom. Stir the corn and cook for an additional 3 minutes or until most of the kernels are browned. Remove the corn from the pan. Repeat the process with the remaining 1 tablespoon of oil, corn, and 1 teaspoon of sugar.
- In a medium bowl, mix together mayonnaise, lime juice, chili powder, coriander, and salt using a whisk. Add the corn and toss to coat evenly. Sprinkle cheese on top of the corn. Serve the dish warm, at room temperature, or chilled.
Summary:
- Calories: 1692 kcal
- Fat: 102 g
- Protein: 42 g
- Carbs: 186 g
- Potassium: 2652 mg
- Magnesium: 370 mg