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Description
BHG
Ingredients
US|METRIC
6 SERVINGS
- 6 ears corn husks (and silks removed)
- 2 Tbsp. Mexican crema
- 2 Tbsp. butter (softened)
- 2 Tbsp. queso fresco (crumbled)
- ground ancho chile pepper
- coarse salt
- lime wedges
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Directions
- In a large saucepan cook corn in enough boiling salted water to cover for 5 to 7 minutes or until tender. Remove ears from water; cool slightly.
- Using a serrated knife carefully cut kernels from cobs, leaving kernels in slabs. Divide slabs among six individual serving dishes. Place 1 teaspoon crema, 1 teaspoon butter, and 1 teaspoon queso fresco on corn in each dish. Sprinkle each serving lightly with ancho chile pepper and salt. Serve with lime wedges.
- Nutrition Facts (Corn Cups (Esquites)) Per serving: 128 kcal cal., 6 g fat (3 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 14 mg chol., 152 mg sodium, 18 g carb., 2 g fiber, 6 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet
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