Corn esquite
Mexican recipes
Side dishes-soups
Appetizer
Easy
20'
This recipe is a Mexican delicacy. It is easy and delicious, prepared with Sweet Corn and Pickled Jalapeño Chiles GOYA®
Ingredients
- 2 tablespoons unsalted butter
- 2 can drained tender corn
- 4 jalapeño of Sliced jalapeno peppers
- 2 tablespoons of Adobo with GOYA pepper
- 3 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 1 cup of GOYA Latin Bar Cheese
- 1 tablespoon lemon pieces
- 1 pinch chilli powder
Preparation
- Melt butter in large skillet set over medium-high heat; cook corn, jalapeño peppers and Adobo for 3 to 4 minutes or until heated through. Remove from heat. Stir in mayonnaise and lime juice.
- Spoon into four 6-oz cups. Top each serving with fresh cheese and lime wedge; sprinkle with chili powder. Serve hot or at room temperature.
