Esquite corn

Name: Esquite corn
Cook time: 20 min
Cuisine: Mexican recipes
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

Mexican recipes

Side dishes-soups

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

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

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.
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.