Esquites with Frozen or Canned Corn
Ramon Solorzano
This esquites recipe is super easy for busy parents and is bound to become a family favorite.
Prep Time 10 mins
Total Time 10 mins
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
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.
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.
Sodium: 361 mg Calcium: 80 mg Vitamin C: 5 mg Vitamin A: 487 IU Sugar: 4 g Fiber: 2 g Potassium: 151 mg Cholesterol: 20 mg Calories: 146 kcal Trans Fat: 1 g Monounsaturated Fat: 2 g Polyunsaturated Fat: 3 g Saturated Fat: 4 g Fat: 10 g Protein: 4 g Carbohydrates: 14 g Iron: 1 mg
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