- prep: 40 min
- cook: 0 hr
- total: 40 min
Summary
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
- 3/4 teaspoon sweet paprika
- 1/2 teaspoon light-brown sugar
- 3/4 teaspoon chopped fresh thyme leaves
- Coarse salt
- 6 ears corn, shucked
- 1/2 jicama, peeled and cut into 1/2-inch pieces (2 cups)
- 2 small poblano chiles, seeded, stemmed, and cut into 1/2-inch pieces (1 cup)
- 1/2 cup packed fresh cilantro leaves
- 3 tablespoons extra-virgin olive oil
- 4 1/2 ounces queso fresco, crumbled (1 cup)
- 1 tablespoon fresh lime juice
- 1 cup sour cream
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 258 % Daily Value *
- Total Fat: 11 g 16.75%
- Saturated Fat: 3 g 17.16%
- Trans Fat: 0 g %
- Cholesterol: 29 mg 9.79%
- Sodium: 14087 mg 586.94%
- Calcium: 82 mg 8.18%
- Potassium: 64 mg 1.83%
- Magnesium: 0 mg 0%
- Iron: 1 mg 3.62%
- Zinc: 0 mg 0%
- Total Carbohydrate: 32 g %
- Dietary Fiber: 5 g 21.3%
- Sugar: 7 g
- Protein: 10 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 14.18%
- Vitamin C 24.67%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables1
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq