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Lightened-up Esquites

posted Aug 4, 2014, 5:43 AM by Susan McGowan   [ updated Jun 30, 2015, 12:40 PM by Julia Quam ]
Lightened-up Esquites


Vegetarian, Trans Fat Free, Good Source of Vitamin C

Contains Dairy

Yield: Approximately 8 servings (~1/2 cup each)

A lighter version of the Mexican street food, which is typically made with butter and mayonnaise.  

Ingredients
2 tbsp olive oil
3 cups fresh or frozen corn
½ jalapeno pepper, seeded and finely diced
2 Tbsp Greek yogurt
3 Tbsp crumbled feta cheese
1 avocado, pitted and diced
Juice from 1 lime
2 tsp. chili powder (or more to taste)
Salt to taste
½ cup of cilantro, chopped

Directions

1. Heat margarine in a skillet over medium-high heat until it melts.
2. Add corn and toss to coat with butter. Spread flat and let sit to cook and char corn for about 5 minutes, mixing it and letting it sit again for another 5 minutes.
3. Add diced jalapeno and saute for a minute, then remove from heat and let cool.
4. Mix corn with all remaining ingredients. Serve warm, at room temperature, or cold.

Nutrition Facts (per serving)
130 calories, 7 g fat, 1.5 g saturated fat, 5 mg cholesterol, 350 mg sodium, 15 g carbohydrates, 3 g fiber, 2 g sugar, 3 g protein, 6% DV of Vitamin A, 10% DV of Vitamin C, 4% DV of Calcium, 2% DV of Iron


 





 


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