Light Mexican Corn Salad – Esquites
If you can't find cojita cheese, try substituing Romano chees
Ingredients
- 4 ears fresh corn, shucked
- 1 tablespoon olive oil
- 2 tablespoons non-fat Greek yogurt
- 3 tablespoons cotija cheese, grated
- ½ cup minced scallions
- ½ cup minced cilantro
- ½-1 fresh jalapeno, seeded, minced
- 2 cloves garlic, minced
- 1 tablespoon fresh lime juice
- chili powder, optional
Directions
- Lightly brush corn with olive oil; grill for 7-8 minutes until brown in spots. Cut corn off cob into a bowl. Add yogurt, cheese, scallions, cilantro, jalapeno, garlic and lime juice. Toss well. Add chili powder if desired.
YOUR HEALTHY MEXICAN CORN SALAD IS READY TO SERVE
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