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Mstrixie
Esquites (mexican corn salad)
Mexican salad of corn cobs, mayonnaise, cheese, salad onion, coriander, jalapeño pepper, garlic and lime.
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Ingredients
Directions
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Light the barbecue, prepare it for indirect grilling and bring the temperature to 170 ° C.
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Brush the corn cobs with the olive oil and sprinkle with salt and freshly ground black pepper.
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Grill the corncobs in 7-10 minutes until the corn is roasted and deep yellow in color. Times regularly.
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Place the flasks upright in a large bowl and cut the kernels of the flask with a knife.
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Mix the mayonnaise, cheese, salad onion, coriander, jalapeño pepper and garlic through the corn.
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Grate the green skin of the lime and squeeze out the fruit. Mix the grater and juice through the salad.
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Serve immediately. The salad is the best in lukewarm.
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Nutrition
140Calories
Sodium8% DV200mg
Fat12% DV8g
Protein10% DV5g
Carbs4% DV11g
Fiber12% DV3g
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