Esquites "Latino Cravings" with Jalapeños

Precetación de la receta Esquites con jalapeños

Esquites are one of those dishes that transform simple ingredients into something delicious. In our version, La Costeña sliced jalapeños are the stars: they provide that spicy, tangy, and addictive touch that gives every spoonful so much flavor.

Recipe for 4 servings

Prep time: 10 minutes
Cook time: 15 minutes
Total: 25 minutes

Ingredients

For the esquites

  • 4 cups sweet corn, fresh, frozen or canned

  • ½ cup La Costeña pickled jalapeños, finely chopped

  • 2 tablespoons jalapeño liquid

  • 1 tablespoon butter

  • ½ cup Mexican crema or sour cream

  • ¼ cup mayonnaise

  • ½ cup crumbled feta cheese

  • ¼ cup fresh cilantro, chopped

  • Juice of 1 lime

  • ½ teaspoon chili powder

  • ¼ teaspoon cumin

  • Salt to taste

  • Pepper to taste

For garnish

  • La Costeña sliced jalapeños

  • Additional feta cheese

  • Fresh cilantro

  • Chili powder

  • Lime wedges

4 tazas de maíz dulce, fresco, congelado o enlatado½ taza de jalapeños en escabeche La Costeña, finamente picados2 cucharadas del líquido de los jalapeños La Costeña1 cucharada de mantequilla½ taza de crema mexicana o sour cream¼ taza de mayonesa½ taza de queso feta desmoronado¼ taza de cilantro fresco, picadoJugo de 1 limón½ cucharadita de chile en polvo¼ cucharadita de cominoSal al gustoPimienta al gusto

Instructions

1. Sauté the corn

Heat butter in a large skillet over medium-high heat.

Add corn and cook for 7–10 minutes, stirring occasionally, until it starts to brown.

Let some kernels caramelize slightly. Those little browned bits will add a lot of flavor to the esquites.

2. Add the jalapeños

Stir in the chopped La Costeña jalapeños and cook for approximately 2 minutes.

Add the 2 tablespoons of jalapeño liquid and mix well.

This adds a tangy and spicy touch that helps carry the jalapeño flavor throughout the dish.

Remove from heat and let sit for a few minutes.

3. Prepare the cream

In a small bowl, mix the Mexican crema or sour cream, mayonnaise, lime juice, chili powder, cumin, a pinch of salt and pepper.

Mix until you get a creamy and smooth sauce.

4. Combine the ingredients

Add approximately ¾ of the creamy sauce to the corn and mix well.

Stir in the cilantro and half of the feta cheese.

Taste and adjust the amount of salt, lime, or jalapeños to your liking.

5. Serve

Divide the esquites among four small glasses or bowls.

Top each serving with a little more cream, feta cheese, La Costeña sliced jalapeños, fresh cilantro, chili powder, and a squeeze of lime.

Serve immediately.


Want it spicier?

Add 1–2 additional tablespoons of La Costeña jalapeños to the mix and use a little more of the pickling liquid.

You can also add a small amount of hot sauce if you want to intensify the flavor.

The Latino Cravings touch

What makes our version different is that we don't just use jalapeños as a topping.

We incorporate them directly into the corn and use some of their pickling liquid to flavor the entire dish.

The result is a delicious balance of:

sweet + spicy + tangy + salty + creamy

Latino Cravings Tip

Want to turn them into a more complete meal? Add shredded chicken, grilled shrimp, or Mexican chorizo.

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