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Esquites (Mexican Corn Salad)

yield: 5 total time: 30 minutes
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Ingredients

  • 2 tablespoons canola oil
  • 4 cups frozen corn fresh or thawed, from about 5 medium ears
  • 1/2 teaspoon kosher salt
  • 1 clove garlic minced
  • 1/4 cup chopped fresh cilantro coarsely
  • 1 jalapeƱo pepper small, seeded and finely chopped
  • 3 tablespoons cotija cheese crumbled, plus more for garnish
  • 2 tablespoons mayonnaise or Mexican crema
  • 1 tablespoon lime juice freshly squeezed
  • 1 1/2 teaspoons chili powder

Nutrition

  • Calories : 170 calories
  • Carbohydrate : 19 grams
  • Cholesterol : 10 milligrams
  • Fat : 11 grams
  • Fiber : 2 grams
  • Protein : 5 grams
  • SaturatedFat : 2 grams
  • Sodium : 400 milligrams
  • Sugar : 3 grams
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