Isabel Eats · by Isabel Orozco-Moore★ 4.8 (64)
Esquites
NUTRITION · PER SERVING15M COOK
CAL 14%·PRO 9%
CARBS 14G20% OF CAL
2G FIBER2G SUGAR9G OTHER
FAT 25G79% OF CAL
10G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mexican street corn salad made with corn, creamy mayo, cotija cheese, cilantro, and spices. Tangy and rich, served warm or at room temperature.
sidemexican🍳 skilletgluten freevegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 tablespoons unsalted butter
- 2 cups fresh corn kernels, (cut off the cob (about 4 medium ears of corn))
- 2 cloves of garlic, (minced)
- 1 jalapeño pepper, (minced (seeds removed if you don't want it spicy))
- ¼ cup mayonnaise
- ¼ cup crumbled cotija cheese, (plus more for garnish)
- 2 tablespoons chopped cilantro
- ½ teaspoon fine salt
- 2 tablespoons lime juice ((about 1 lime))
- Chili powder, (to taste)
- 1 teaspoon paprika, (optional)
- 1 teaspoon chili lime seasoning, (optional)
- Lime wedges, (for garnish)
At a glance
PER SERVING · TIME 15M
CAL 14%·PRO 9%
CARBS 14G20% OF CAL
2G FIBER2G SUGAR9G OTHER
FAT 25G79% OF CAL
10G SAT15G UNSAT
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
- 5m
- Sodium
- 509mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 232mg
- Calcium
- 61mg
- Iron
- 0.50mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 509MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.