Grammy's Kitchen · Chili · Chili Verde Esquites (Mexican Corn Salad)
One of 163 chili recipes we measured
from www.tasteofhome.com
It ranks #2 of 163 for depth of browning among the chili recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 23% |
| fat | 14% | 1% |
| aromatics | 0% | 16% |
| acid | 19% | 0% |
| salt | 0% | 0% |
| vegetables and beans | 0% | 58% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 77 g | 5 tablespoons lime juice |
| 40 g | 3 tablespoons olive oil |
| 6 medium ears sweet corn, husked | |
| 2 shallots, sliced into rings | |
| 2 g | 1 serrano pepper, sliced into rings, optional |
| 340 g | 1 package (12 ounces) Seemore Fully Cooked Chicken Chili Verde Sausages |
| 14 g | 1 tablespoon canola oil |
| 56 g | 1/2 cup Cotija cheese, crumbled and divided |
| 100 g | 1 cup roughly chopped fresh cilantro leaves |
Method: 3 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.