Corn Esquite

By carvalhohm

shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

1 Picture

Ingredients

2 tbsp. unsalted butter
2 cans (15.25 oz.) Golden Corn, drained
4 GOYA® Jalapeño Peppers, seeded and diced
2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
3 tbsp. Mayonnaise
2 tbsp. Lime Juice
⅓ cup finely crumbled queso fresco cheese
lime wedges, for serving
pinch chili powder

Details

Servings 4
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

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.

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.