Classic Corn Esquite
Ingredients
2 tbsp.
butter
2 cans (15.25 oz. each)
GOYA® Golden Corn, drained
4
GOYA® Jalapeño Peppers, seeded and diced
3 tbsp.
GOYA® Mayonnaise
2 tbsp.
GOYA® Lime Juice
⅓ cup
finely crumbled GOYA® Queso Fresco
lime wedges, for serving
pinch chili powder
About
Easy and delicious Mexican street food, made with GOYA® Golden Corn and GOYA® Jalapeño Peppers for quick preparation.
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.