Corn Esquites Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy-fried corn kernels tossed with creamy mayo and sour cream, crumbly feta cheese, fresh cilantro, and a sprinkle of Tajín spice. Tangy and savory with a slight heat, this is a street-food-inspired side that's hard to resist.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp oil
- 15 g (1 tbsp) salted butter
- 1 small onion, peeled and finely diced
- 450 g (1lb) drained, canned sweet corn (or frozen corn) ((I use 3 x 198g cans, these are approx 150g each, once drained))
- 1/8 tsp salt
- 1/4 tsp black pepper
- 75 g (5 tbsp) mayonnaise ((swap with low fat mayo for a lighter dressing))
- 45 g (3 tbsp) full fat soured cream
- 50 g (1/3 cup) crumbled feta ((use Cotija cheese instead if you can find it - it's not available in the UK))
- 3 tbsp finely chopped fresh coriander (cilantro)
- 1/2 tsp Tajin or mild chilli powder
- 1 lime quartered
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 689mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 250mg
- Calcium
- 93mg
- Iron
- 0.60mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 689MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.