Corn Esquite

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<p>Prepare this delicious <i>Corn Esquite</i>, a favorite that you find in the streets of Mexico that can easily be made at home. It’s a perfect appetizer or side dish. Simply mix together tender GOYA® <a href="https://www.goya.com/en/products/golden-corn/">Whole Kernel Golden</a> Corn and GOYA® <a href="https://www.goya.com/en/products/jalapeno-peppers/">Jalapeño Peppers</a>, along with butter, Adobo, mayonnaise and lime juice. Serve with GOYA® <a href="https://www.goya.com/en/products/queso-fresco/">Queso Fresco</a> and a little GOYA® <a href="https://www.goya.com/en/products/chilin-seasoning/">Chilin Seasoning</a> to complement the flavors and enjoy it as a family.</p>

Total Time

20m

Prep Time:15m

Yields:4 Servings

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Ingredients

2 tbsp.

butter

2 cans
(15.25 oz. each)

4

GOYA® Jalapeño Peppers , seeded and diced

⅓ cup

finely crumbled GOYA® Queso Fresco

<p>lime wedges, for serving</p>

Directions

Kitchen View

Step 1

<p>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.</p>

Step 2

<p>Spoon into four 6-oz cups. Top each serving with <i>queso fresco</i> and lime wedge; sprinkle with Chilin Seasoning. Serve hot or at room temperature.</p>

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