Esquite corn
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
Necesary
- 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 Latin cheese
- 1 tablespoon lemon pieces
- 1 pinch chilli powder
Necesarios
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.
Follow this step-by-step video-recipe
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