Esquites - Mexican Street Corn
created by: American Dairy Association Mideast
Recipe Category: Lunch, Grab & Go, Speed Scratch
Cooking Process: #1 No Cook
Total Time: 50 minutes
Meal Pattern Contribution: 1 oz eq m/ma, 1/2 cup other vegetable
Ingredients
Inspired by Mexican street fare, this layered cup pairs sweet corn, parmesan and a squeeze of lime with a tangy chili-yogurt sauce. A dash of Tajín and fresh cilantro finish the dish. Each convenient cup offers ½ cup vegetable, 1 oz eq m/ma and nearly 10 grams of protein per serving.
Directions
- Thaw corn overnight.
CCP: Hold at 41° F or below.
CCP: No bare hand contact with ready to eat food. - In a large bowl or container, whisk together yogurt, chili powder, and dried cilantro until thoroughly combined.
- Refrigerate for a minimum of 3 hours to allow flavors to develop.
CCP: Hold at 41° F or below.
CCP: No bare hand contact with ready to eat food. - In another large bowl or container, combine corn, red onion, jalapeños, butter, parmesan cheese, and lime juice.
- In a 12 oz cup, layer:
- #8 disher yogurt
- #8 disher veggie mix
- Garnish with a dash of Tajin, dried cilantro, and a lime wedge
CCP: Hold and serve at 41° F or below.
CCP: No bare hand contact with ready to eat food. - Serve one cup per student.
*See Marketing Guide for AP (As Purchased) weights when EP (Edible Portion) weights are provided in the recipe.
Corn and veggies can also be mixed with yogurt mixture for easier service.
ALLERGENS: Milk
Allergen and nutrient information may vary based on the specific products and ingredients used on site.
Nutrients Per Serving
Calories: 182
Total Fat: 5 g
Saturated Fat: 3 g
Cholesterol: 14 mg
Sodium: 171 mg
Total Carbohydrates: 25 g
Dietary Fiber: 3 g
Total Sugars: 14 g
Added Sugars: 0 g
Protein: 10 g
