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Esquites (Mexican Street Corn Salad)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.7847
Energy (kCal)1072.0957
Carbohydrates (g)113.1853
Total fats (g)64.9715
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl. | 2. Add mayonnaise, cheese, scallions, cilantro, jalapeno, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    canola oil 2 tablespoons 247.52 0.0 0.0 28.0
    corn 4 ears shucked 491.92 106.964 18.7044 7.722
    kosher salt - - - -
    mayonnaise 2 tablespoons 108.3 0.0 0.111 12.0
    cotija cheese 2 ounces crumbled 207.5183 2.2509 11.3398 17.0097
    green onion 1/2 cup sliced 9.585 2.0377 0.3444 0.1668
    cilantro leaf 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    jalapeno pepper 1 seeded stemmed chopped 1.6312 0.3656 0.0512 0.0208
    garlic clove 1 -2 minced - - - -
    lime juice 1 tablespoon 3.7812 1.2735 0.0635 0.0106
    chili powder - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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