Cooking up Change at Home: Motherland Esquite
June 15, 2015
Ever wish you could try the winning dishes from Cooking up Change? Well, here’s your chance. Each month, we’ll share a Cooking up Change recipe so you can try the meal at home and taste firsthand how these students are changing the future of school food.
Healthy Schools Campaign’s Cooking up Change contest challenges high school culinary students to create a healthy and delicious school meal that can be served in a school cafeteria. Cooking up Change is not only fun and educational, it also adds student voices to the national conversation about school food.
The 2015 Cooking up Change National Finals took place on June 8. All of the teams prepared incredible meals and shared their experiences with their congressional leaders as part of the trip. Read more about the 2015 team from Orange County, California.
Team: Elizabeth C., Shae D. and Jonathan Q.
School: Westminster High School
Motherland Esquite (serves four)
- 3 cups frozen corn kernels
- ½ cup diced red bell pepper
- ½ cup diced red onion
- ¼ cup reduced fat mayonnaise
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground red pepper
- 1 teaspoon bottled lime juice
- 4 teaspoons finely chopped cilantro
- Sauté corn, bell pepper and onion in a medium skillet until vegetables begin to brown. Set aside.
- In a mixing bowl, stir together mayonnaise, spices and lime juice to create sauce.
- Drizzle sauce over corn mixture and garnish with cilantro.
- Serve and enjoy!