Esquites sautés corn with lime and spice into a tangy, lightly creamy Mexican street snack.
8 min prep 10 min cook
Keeps the screen on · step-by-step guide · built-in timer
Roast the corn in butter over medium heat for 6 minutes, turning.
Add lime juice and red pepper flakes and stir the kernels for 1 minute more.
Transfer the corn to small bowls and sprinkle cheese on top.
Serve the corn hot before the lime aroma fades.
💡 Tip: Lightly browning the corn in the pan brings out the street-style aroma.
🍽️ Serving suggestion: Serve hot in small cups with lime and cheese.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~162
kcal calories
4
g protein
19
g carbs
8
g fat
0.1g
Sugar
0.2g
Fiber
24.4mg
Sodium
1.9g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (60%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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