Esquites Mexican Corn Cups
Celebrate summer with this simple and delicious recipe for Esquites Mexican Corn Cups. It's easy to make and is the perfect dish for your family get-together or when you just need a delicious snack.
Ingredients
- 5 ears corn husked
- 1 tsp. olive oil
- 1 clove garlic minced
- 1 jalapeño pepper finely chopped
- ½ cup Follow Your Heart Grapeseed Vegenaise or any non-dairy mayonnaise
- Juice from one lime
- ½ tsp. chili powder
- ¼ tsp. salt
- ½ cup cilantro chopped
- ¼ cup Follow Your Heart Parmesan or cotija cheese
Instructions
- Add corn to pot of boiling, salted water. Cover the pot and return to a boil. Turn off the heat and let the pot sit for 5 minutes before removing corn to use.
- Whole corn cooks sauté garlic and jalapeño in a pan over low heat until soft, about 4 minutes.
- Add the garlic and jalapeño to a large mixing bowl and stir in all the remaining ingredients except the cheese.
- Drain the corn and cut the kernels from the cobs. Add the kernels to the mayonnaise mixture and stir until thoroughly mixed.
- Spoon into cups or small bowls and top with a pinch of parmesan or cotija.
Notes
This recipe is gluten-free.
Nutrition
Serving: 1g