Name: Mexican Street Corn (Esquites)
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 cup red onion, diced; 1 tbsp jalapeño, finely diced; 3 cloves garlic, roughly chopped; 3 1/2 cups corn kernels; 1/2 tsp coriander; 1/2 tsp cumin; 1/8 tsp chipotle powder; 1/2 tsp salt; 1/4 tsp black pepper; 3 tbsp water; 1 small lime, zest and juice; 1/2 cup cilantro, chopped; 1/2 cup scallions, chopped; 1/4 cup mayo; 1/4 cup cotija cheese, crumbled

Estimate, per serving

Cal: 114
Protein: 1.5g
Carbs: 8.2g
Fat: 9.1g
Sodium: 125mg
Fiber: 1.1g

Ingredients

olive oil: 6 tbsp
red oniondiced: 3 cup
jalapeñofinely diced: 3 tbsp
garlicroughly chopped: 9 cloves
corn kernels: 10 1/2 cups
coriander: 1 1/2 tsp
cumin: 1 1/2 tsp
chipotle powder: 3/8 tsp
salt: 1 1/2 tsp
black pepper: 3/4 tsp
water: 9 tbsp
limezest and juice: 3 small
cilantrochopped: 1 1/2 cup
scallionschopped: 1 1/2 cup
mayo: 3/4 cup3/4 cup
cotija cheesecrumbled: 3/4 cup9 tbsp

Method

01Heat oil in a large skillet over medium-high heat. Add onion and sauté until golden, about 3 minutes, stirring often.
02Lower heat to medium-low, add garlic and jalapeño, and cook until fragrant, 4-5 minutes.5 min
03Add corn, coriander, cumin, chipotle powder, salt, and pepper. Sauté for a few minutes, stirring frequently.
04Add water, stir, cover, and steam for 3-4 minutes.
05Add lime zest. Fold in two-thirds of the cilantro and scallions. Stir in mayo. Taste and adjust salt and lime juice as needed.
06Serve in a bowl, sprinkle with remaining cilantro, scallions, and cotija. Serve warm or at room temperature with tortilla chips.

Fits

Vegetarian
Pescatarian