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Mexican corn salad / Esquites
This is a simple and easy sweetcorn salad recipe. You can add some black beans too if liked. This is a nice side dish to tacos or nachos.
Teriyaki Marinade
Salads
Vegetables
Mexican
Vegetarian kitchen
Snacks
Summer
Preparation time < 20 mins
Total time
20 mins
Preparation time:
10 mins
Cooking time:
10 mins
Nutrition facts (per portion):
1893 kJ / 452 kcal
Fat:
25,3 g
Protein:
16,1 g
Carbohydrates:
36,3 g
Ingredients for 2 portion(s)
- 2 tbsp vegetable oil
- 2 fresh corn on the cob or 200 g frozen sweetcorn
- 2 spring onions
- 1 fresh chilli pepper
- 200 g cooked or canned kidney beans
- 25 g mayonnaise
- 1 tsp smoked chilli powder (ie chipotle)
- 1 lime
- 2 tsp Kikkoman Teriyaki Marinade
- 15 g fresh coriander
- 25 g grated hard cheese (ie parmigiano)
Preparation
- Heat up a frying pan and add the oil. Remove the corn from the cob with a sharp knife or thaw the frozen sweetcorn.
- Cook the corn in the pan until it gets small char marks – about 4-5 minutes. Transfer to a bowl.
- Add finely chopped spring onions and chilli as well as beans to the corn. Mix in mayonnaise, chilli powder, lime juice and teriyaki marinade. Just before serving add finely chopped coriander and grated cheese. Garnish the salad with additional coriander leaves.
Used products in this recipe
Total time
20 mins
Preparation time:
10 mins
Cooking time:
10 mins
Nutrition facts (per portion):
1893 kJ / 452 kcal
Fat:
25,3 g
Protein:
16,1 g
Carbohydrates:
36,3 g
Ingredients for 2 portion(s)
- 2 tbsp vegetable oil
- 2 fresh corn on the cob or 200 g frozen sweetcorn
- 2 spring onions
- 1 fresh chilli pepper
- 200 g cooked or canned kidney beans
- 25 g mayonnaise
- 1 tsp smoked chilli powder (ie chipotle)
- 1 lime
- 2 tsp Kikkoman Teriyaki Marinade
- 15 g fresh coriander
- 25 g grated hard cheese (ie parmigiano)