Mexican Street Corn Salsa (Esquites)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mexican street corn salsa, or esquites, is a deconstructed version of elotes combining charred corn with lime juice, cilantro, and cotija cheese. The corn is tossed with mayo and ancho chili powder for a bright, savory side. Serve as a snack or alongside tacos.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- avocado oil spray (or extra light olive spray)
- 14 ounces baby sweet corn (thawed if frozen)
- 2 tablespoons mayonnaise
- 1/2 lime (juiced or about 2 tablespoons)
- 2 tablespoons minced cilantro
- 1/2 teaspoon ancho chili powder
- 1 pinch kosher salt (or to taste)
- 2 tablespoons crumbled cotija (queso freso or feta cheese)
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
- 212mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 11mg
- Calcium
- 13mg
- Iron
- 0.03mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 212MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.