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    You are in: Home / Recipes / Esquites(Mexican Corn Salad) Recipe
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    Esquites(Mexican Corn Salad)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    mandabears's Note:

    This recipe is a little different that the other Esquites already posted. It uses fresh corn kernels that are roasted in a skillet, not on the cob. I love esquites and eat it in Mexico whenever I get a chance. I am unable to include 1/2 jalapeño pepper in the ingredient list, so I am putting it here.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in a heavy skillet over medium high heat.
    2. 2
      Add corn and toss the corn.
    3. 3
      Cook until charred, about 6 minutes.
    4. 4
      Toss the corn and cook again until charred again, about 6-10 minutes more.
    5. 5
      Add the jalapeño and sauté for 1 minute.
    6. 6
      Remove from heat.
    7. 7
      Add the remaining ingredients and mix.
    8. 8
      Serve warm or at room temperature.

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    Ratings & Reviews:

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    Nutritional Facts for Esquites(Mexican Corn Salad)

    Serving Size: 1 (291 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 333.5
     
    Calories from Fat 113
    34%
    Total Fat 12.6 g
    19%
    Saturated Fat 5.2 g
    26%
    Cholesterol 22.4 mg
    7%
    Sodium 185.1 mg
    7%
    Total Carbohydrate 56.1 g
    18%
    Dietary Fiber 6.2 g
    24%
    Sugars 1.2 g
    5%
    Protein 8.7 g
    17%

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