Corn Esquite
Easy and delicious Mexican street food, made with GOYA® Golden Corn and GOYA® Jalapeño Peppers for quick preparation.
Total Time
20m
Prep Time:15m
Yields:4 Servings
Ingredients
2 tbsp.
2 cans(15.25 oz. each)
4
3 tbsp.
2 tbsp.
⅓ cup
lime wedges, for serving
pinch chili powder
Directions
Step 1
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.
Step 2
Spoon into four 6-oz cups. Top each serving with queso fresco and lime wedge; sprinkle with chili powder. Serve hot or at room temperature.
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Corn Esquite
Prep Time 15m
Total time 20m
Yields: 4 Servings
Easy and delicious Mexican street food, made with GOYA® Golden Corn and GOYA® Jalapeño Peppers for quick preparation.
Ingredients
2 tbsp.
2 cans(15.25 oz. each)
4
3 tbsp.
2 tbsp.
⅓ cup
lime wedges, for serving
pinch chili powder
Directions
Step 1
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.
Step 2
Spoon into four 6-oz cups. Top each serving with queso fresco and lime wedge; sprinkle with chili powder. Serve hot or at room temperature.
