Esquite corn

Mexican recipes

Guarniciones-sopas

Appetizer

Easy

20'

This recipe is a Mexican delicacy. It's easy and delicious, made with tender corn and GOYA® Pickled Jalapeño Peppers.

Ingredients Preparation Share

Ingredients

Rations:

Preparation

  1. In large skillet, melt butter over medium-high heat; cook corn, jalapeños and Adobo for 3 to 4 minutes or until heated through. Remove from heat. Stir in mayonnaise and lime juice.
  2. Serve in 170 g cups, using a spoon. Garnish each serving with queso fresco and a lime wedge; sprinkle with chili powder. Serve hot or at room temperature.

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Products for the recipe

Chiles jalapeños en rodajas

Chiles jalapeños en rodajas

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Adobo con pimienta GOYA

Adobo con pimienta GOYA

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Queso latino Goya

Queso latino Goya

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