Mexican Street Corn Salad (Esquites)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Mexican corn salad (esquites) with cotija cheese, jalapeño, cilantro, and a lime-based dressing. This summer side dish is fresh, tangy, and pairs beautifully with tacos and grilled foods.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 6 cups fresh sweet corn (about 4 large ears, shucked and removed from the cob)
- 1 tablespoon vegetable oil
- 5 ounces Cotija cheese (crumbled)
- 2 cloves of garlic (minced or grated)
- 1 ½ teaspoons chili powder
- salt & pepper to taste
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup Mexican crema
- 1-2 medium limes
- 1 thinly sliced serrano chili or jalapeño
- cilantro
- pickled onions
- Tajín (chili-lime seasoning or chili powder)
- Lime wedges
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
- 20m
- Sodium
- 487mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 231mg
- Calcium
- 105mg
- Iron
- 0.48mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 487MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.