Esquites with Frozen or Canned Corn
This esquites recipe is super easy for busy parents and is bound to become a family favorite.
Ingredients
- 3 cup / 372 g frozen corn kernels defrosted (W)
- 1 Tbs. / 15 mL unsalted, room-temperature butter
- 2 Tbs. / 30 mL mayo
- 1 medium lime juiced (W)
- 1 Tbs. / 4 g scallions diced, green part only (W)
- 3 oz. / 84 g cotija cheese
- 2 tsp. / 10 mL cilantro chopped
- ½ tsp. / 2.5 mL paprika
Instructions
- In a medium bowl, add all ingredients and mix until well incorporated.
- To assemble, place 6 to-go or travel sized containers on the counter and scoop ½ cup / 88 g of mixture into each.
- Close containers and store cold.
Notes
- Fresh or canned corn can be substituted for frozen.
- Feta can be used in place of cotija cheese. You could also use cheddar or a blend of shredded Mexican cheeses.
- Esquites can be stored in a closed container in the fridge for 4 days.
- This snack is best served cold and thus accompanied by an ice pack for travel. Remember to pack a fork.
Nutrition
Calories: 146kcalCarbohydrates: 14gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 361mgPotassium: 151mgFiber: 2gSugar: 4gVitamin A: 487IUVitamin C: 5mgCalcium: 80mgIron: 1mg
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