Side DishMexican
Esquites with Pomegranate
Toasted corn tossed with crema and queso fresco, finished with pomegranate and crisp tortilla.
25 min 4 servings
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Ingredients
For 4 servings
- 800 g corn kernels
- 200 g pomegranate seeds
- 120 g crema or sour cream
- 200 g queso fresco, crumbled
- 4 piece small tortillas
- 30 g chives, chopped
- 1 piece lime, juiced
- 28 g olive oil
- Salt, to taste
- Black pepper, to taste
Nutrition / serving
- Calories
- 350 kcal
- Protein
- 11 g
- Carbs
- 42 g
- Fat
- 15 g
Allergens: Gluten, Milk, dairy, gluten
Estimated from ingredient data.
Method
Toast the corn in the olive oil with seasoning until golden, 15–20 minutes.
Cut the tortillas into strips and toast until crisp.
Off the heat, stir half the crema, queso fresco and chives through the corn.
Divide into bowls and top with the remaining crema, queso fresco and chives, the pomegranate and tortilla strips, and a squeeze of lime.
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