4 Serves
30 Mins
Heat the cooking oil in a large skillet over medium-high heat.
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Vitamin E
3 mg / 15 mgVitamin K
29 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
53 µg / 400 µgCalcium
139 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
234 mg / 1,250 mgPotassium
427 mg / 4,700 mgSodium
581 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Add the corn kernels to the skillet and sauté until they are golden brown and slightly charred, stirring occasionally.
Remove from heat and stir in the mayonnaise, crumbled cotija cheese, lime juice, and chili powder until well combined.
Season with salt and pepper to taste, then garnish with fresh chopped cilantro before serving warm.
25
g95
g20
g
Yemeni
