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Mexican Corn Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.648
Energy (kCal)1759.2954
Carbohydrates (g)22.9451
Total fats (g)182.3228
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large serving bowl, stir together the corn, mayonnaise, sour cream, green onions, cilantro, Cheddar cheese and lime juice. | 2. Season with cumin, cayenne pepper, and salt. | 3. Stir to blend in seasonings, then refrigerate until chilled before serving (at least 1 hour). | 4. **Cook time does not include refrigerating for at leat 1 hour. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mexican corn 3 cans drained - - - -
    mayonnaise 1 cup 837.52 0.0 0.8584 92.8
    cream 2 cups sour 910.8 21.298000000000002 11.224 89.01
    green onion 1 bunch chopped - - - -
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    cheddar cheese 1 shredded - - - -
    lime juice 1 teaspoon 1.2604 0.4245 0.0212 0.0035
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    cayenne pepper 1 dash - - - -
    salt 1 dash - - - -

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



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