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Mexican corn salad esquites – quick skillet side dish

Warm Mexican skillet corn salad with lime, chili, cilantro and cheese, ready in 20 minutes.

20 min easy 4 servings
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Mexican corn salad esquites – quick skillet side dish

Step by step

Instructions

0 z 6
Kitchen tip

The biggest shortcut is to use frozen corn and fry it directly in a wide pan in a thin layer. If you only have a smaller pan, fry the corn in two batches, otherwise it will release water and won’t brown nicely. You can mix the dressing in advance and just combine everything after frying the corn.

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Variants and alternatives

No mayonnaise: use thick plain yogurt or sour cream and add a teaspoon of olive oil.Spicier version: add finely chopped jalapeño or a pinch of cayenne to the garlic.Heartier salad: stir in a handful of cooked black beans and serve with tortillas for a quick dinner.No coriander: replace it with flat-leaf parsley; the flavor will be milder but the salad will stay fresh.

Approximate per serving

Nutritional values

Energie245 kcalProteins7 gSacharidy27 gTuky13 g

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