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Home Recipes
Lunch

Seasoned Roasted-Corn Salad Cups

This is a fresher take on esquites, Mexican street corn cups. Individual cups work well for entertaining, but the corn salad can also be made in a large serving bowl.

Ingredients :

    ¾ teaspoon sweet paprika
    ½ teaspoon light-brown sugar
    ¾ teaspoon chopped fresh thyme leaves
    Coarse salt
    6 ears corn, shucked
    ½ jicama, peeled and cut into ½-inch pieces (2 cups)
    2 small poblano chiles, seeded, stemmed, and cut into ½-inch pieces (1 cup)
    ½ cup packed fresh cilantro leaves
    3 tablespoons extra-virgin olive oil
    4 ½ ounces queso fresco, crumbled (1 cup)
    1 tablespoon fresh lime juice
    1 cup sour cream

Direction :

    Stir together paprika, sugar, thyme, and 1 1/2 teaspoons salt.
    Char corn over the flame of a gas stove or in a broiler, turning with tongs, until blackened and blistered, about 3 to 4 minutes each. Let cool, then cut kernels into a large bowl. Toss with jicama, chiles, cilantro, oil, cheese, and lime juice. Season lightly with salt.
    Place 1 tablespoon sour cream in each of eight 1-cup glasses. Sprinkle each with 1/4 teaspoon paprika mixture. Fill each with 3/4 cu

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

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+1 980 333 4817

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