Mexican Corn (Esquites)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh corn sautéed with jalapeños, cilantro, lime, and spices, finished with mayonnaise and optional cotija cheese. Can be served warm as a side or creamy dip, delivering bright Mexican street food flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons olive oil
- 1 cup red onions, diced
- 1-2 tablespoons jalapeno, finely diced
- 2-4 garlic cloves- roughly chopped
- 3 1/2- 4 cups corn kernels (16 ounces, frozen or 4 fresh ears of corn)
- 1/2 teaspoon coriander
- ½ teaspoon cumin
- 1/8- ¼ teaspoon chipotle powder (or sub-smoked paprika or chili powder for milder flavor) Note: 1/4 teaspoon is quite spicy.
- 1/2 teaspoon salt,
- ¼ teaspoon pepper
- 3-4 tablespoons water or veggie stock
- 1 small lime- zest, and juice if needed.
- 1/2 cup chopped cilantro
- 1/2 cup scallions
- 1/4 cup Mayo or vegan mayo (see notes), more to taste.
- ¼-½ cup cotija, crumbled (optional, sub-grated insalata ricotta, parmesan or pecorino)
At a glance
PER SERVING · TIME 30M
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
- 20m
- Sodium
- 191mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 71mg
- Calcium
- 12mg
- Iron
- 0.30mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 191MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.