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Esquites: Mexican Corn Off the Cob

yield: 6 total time: 30 minutes
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Ingredients

  • 6 ears corn peeled and cleaned
  • 2 tablespoons vegetable oil
  • 1 jalapeƱo pepper seeded and diced
  • 1/4 teaspoon salt
  • 1/2 cup queso fresco crumbled
  • 1/4 cup Mexican crema
  • 1/4 cup fresh cilantro coarsely chopped
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon chili powder
  • fresh cilantro optional
  • queso fresco optional
  • lime wedges optional
  • cayenne pepper optional

Nutrition

  • Calories : 100 calories
  • Carbohydrate : 4 grams
  • Cholesterol : 10 milligrams
  • Fat : 9 grams
  • Fiber : 1 grams
  • Protein : 2 grams
  • SaturatedFat : 2.5 grams
  • Sodium : 150 milligrams
  • Sugar : 1 grams
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