Que Pasa Organic Tortilla Chips White Corn Description
- Volcanic Stone Ground Corn
- Real, Simple Ingredients
- Deliciously Crunchy
- Organic
- Gluten Free
- Whole Grain
- Low Sodium
- Non GMO
These traditionally made corn tortilla chips are designed to take a deep dive into guac or be turned into a rockin’ plate of nachos.
Free Of
GMOs, gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: About 12 Chips (28 g)
Servings per Container: About 11
| Amount Per Serving | % Daily Value |
|
| Calories | 140 | |
|
| Total Fat | 7 g | 11% |
|
| Saturated Fat | 0.5 g | 3% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 60 mg | 3% |
|
| Total Carbohydrate | 18 g | 6% |
|
| Dietary Fiber | 2 g | 8% |
|
| Sugars | 0 g | |
|
| Protein | 2 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 4% |
|
| Iron | | 2% |
|
Other Ingredients: Volcanic stone ground corn*, sunflower* and/or safflower* oil, sea salt, trace of lime. *organic.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
View printable version
Print Page
Mexican Street Corn Salad (Esquites)
Get all of the mouthwatering flavor of
Mexican street corn – known as
elote in Spanish – in an easy-to-eat salad. This exquisite
esquites recipe is practically effortless, using frozen corn kernels and requiring no grilling. You still get that smoky, sweet and spicy flavor and fun without any of the mess. It makes for a zesty side or an exceptional dip scooped up (greedily!) with
tortilla chips. There won’t be a kernel left!
Mexican Street Corn Salad (Esquites)
- 4 cups frozen corn kernels
- 1 large jalapeño (finely diced)
- ½ small red onion (finely diced)
- 3 Tbsp. fresh cilantro (chopped)
- ½ tsp. garlic powder
- ½ tsp. chipotle chili powder
- ½ tsp. smoked paprika
- ½ tsp. cumin
- 1 cup crumbled Cotija cheese
- ½ cup Mexican crema
- Juice of 1 large lime
- Salt (to taste)
- Pepper (to taste)
NOTE: Parmesan cheese can be used in place of Cotija cheese. Equal parts mayo and sour cream (or Greek yogurt) can be subbed for Mexican crema.
- Heat large cast iron skillet over medium-high heat.
- When pan is very hot (but not smoking), add frozen corn kernels in even layer. (You may need to do this in two batches.)
- Heat corn until char develops on outside, around 10 minutes. (Note: Do not over stir as it will prevent charring.)
- Transfer corn to large mixing bowl to cool.
- When cool, add jalapeno, onion, cilantro, garlic powder, chili powder, paprika and cumin. Gently mix together. Season with salt and pepper to taste.
- Add Cotija cheese and mix. Stir in Mexican crema and lime juice. Add additional salt and pepper, if needed.
- Serve immediately or cover and chill until ready to serve.
Add the ingredients to your cart to make this great dish!
