Esquites – Mexican Street Corn

A no-cook, grab-and-go cup inspired by Mexican street corn, featuring corn, red onion, jalapeño, Parmesan cheese, lime juice, and a seasoned yogurt mixture. Each serving provides 10 g protein and 3 g dietary fiber.   

Credits as: 1 oz eq meat/meat alternate and 1/2 cup other vegetable  

Check out the Standardized Recipe Card and Step-by-Step Guide for more information including additional portion yields.

More recipes and resources can be found at Smart-Swaps.com. 

Instructions

1. Thaw corn overnight.
2. In a large bowl or container, whisk together yogurt, chili powder, and dried cilantro until thoroughly combined.
3. Refrigerate for a minimum of 3 hours to allow flavors to develop.
4. In another large bowl or container, combine corn, red onion, jalapeños, butter, parmesan cheese, and lime juice.
5. In a 12 oz cup, layer a #8 disher yogurt and #8 disher veggie mix. Garnish with a dash of Tajin, dried cilantro, and a lime wedge.
6. Serve one cup per student.