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We're really looking forward to summer and enjoying everything that comes with the season. Our town is very small but one of the nice things about small town living is that the community puts together some really nice events, many of which include live concerts during the evenings.
These small events are perfect for a date night, where you can sit together on a blanket enjoying the music and some good food. Or you can take the entire family, pack and even bigger blanket and lots of food and drinks. As long as there is good music, good company and delicious food, you can't go wrong.
Today I am going to share a quick and easy recipe for one of our favorite outdoor snacks, esquites. Esquites a corn salad mixed with mayo, Mexican cheese and hot sauce, the spicier the better! You can make a batch of esquites at home, pack it up in a large container and serve very easily when you're ready to enjoy. Don't forget the hot sauce!
Some of our favorite sauces, that are especially easy to take on-the-go are from El Yucateco®.
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Traditional Mexican esquites recipes usually call for epazote but not being a big fan of it's flavor, this is a step that I skip. But the end result of these easy esquites is delicious! You have the sweet flavor of the corn, the sinful mayonnaise mixed in with the spiciness of the Yucateco® Red Chile Habanero sauce, a splash of lime and tons of cotija cheese, of course it's amazing!
Easy Esquites Mexicanos
Ingredients for 5-6 medium cups
4 cups of fresh, frozen or even canned corn in a pinch
1 tablespoon chicken flavor bouillon
1 tablespoon salt
4 tablespoons butter
2-3 tablespoons mayo
wedge of cotija cheese
2 tablespoons Yucateco® Red Chile Habanero and more for topping
2 cups of water
Add water to a large sauce pan and boil. Once water is boiling add corn, salt, chicken boullion, butter and Yucateco® Red Chile Habanero. Cook for about 20 minutes or until corn is cooked and remove from water.
Now we can prepare our esquite cups:
Fill cup with corn to desired amount, top with a nice dollop of mayo. Crumble queso Cotija, add a few splashes of Yucateco® Red Chile Habanero and squeeze a wedge of lime. Ready!
If you're taking these esquites on-the-go, it's easier to mix the mayo, sauce, lime and cheese together beforehand. I personally enjoy serving them like this and having everyone mix their own according to how much of each topping they want.
With this easy recipe, you now have a yummy on-the-go snack for any music festivals or local concerts you will be attending this summer.
Summer is almost here and we are ready to rock it out with good food, good people and a few bottles of el .