Micah Morton
Source: Parents Magazine

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Credit: Jen Causey

Recipe Summary test

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
6
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove silk from corn husk. Refold the husk in place and soak ears in cold water for 15 to 20 minutes. Remove from water and place on a hot grill, rotating periodically for 15 minutes, or until kernels are tender when pierced. Cool a bit before slicing off kernels.

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  • Place kernels in a bowl and stir in melted butter. Mix in avocado, red pepper, red onion, cilantro, mayo, chili powder, and salt. Garnish with cotija cheese and lime wedges.

Tips

Serve this salad (called esquites) like they do in Mexico, in little cups perfectly portioned for kids

Nutrition Facts

263 calories; fat 17g; cholesterol 13mg; saturated fat 4g; carbohydrates 27g; mono fat 6g; poly fat 7g; insoluble fiber 5g; sugars 8g; protein 6g; vitamin a 606.8IU; vitamin c 14.9mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.7mg; vitamin b6 0.2mg; folate 74.5mcg; vitamin b12 0.1mcg; sodium 413mg; potassium 487mg; calcium 55mg; iron 1mg.
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