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Mexicorn Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.2497
Energy (kCal)1103.624
Carbohydrates (g)15.6174
Total fats (g)114.2502
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil corn on cob or use 2 cans of mexicorn (drained). | 2. Use a knife to cut kernals off of cob. | 3. Rinse & drain green onions and chop. | 4. Chop jalapenos finely. | 5. In a large bowl, mix mayo, sour cream, jalapeno juice, and spices together. Add corn, jalapenos, green onions, and cheese. | 6. Mix well and refrigerate overnight. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ear corn cob 3 cooked - - - -
    sharp cheddar cheese 2 cups shredded - - - -
    jalapeno 1/2 jar chopped - - - -
    jalapeno juice 2 tablespoons jarred - - - -
    green onion 2/3 cup chopped 12.78 2.7169 0.4591 0.2225
    mayonnaise 3/4 cup 628.14 0.0 0.6438 69.6
    cream 8 ounces sour 449.056 10.5007 5.5338 43.885
    garlic salt 2 teaspoons - - - -
    pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677

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



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