Esquites with Simplot Avocado Pulp Dip

For the Esquites

Cook the corn kernels, boiling them in a pan with the rest of the esquites ingredients. Drain the liquid and sauté in butter, season to taste. Set aside.

For the Avocado Dip

Place the avocado pulp in a food processor with the habanero powder, cream cheese, whipping cream, and mayonnaise. Season with salt, then set aside.

Assembly

Lay a base of esquites on a plate, add mayonnaise, grated cheese, pequin chili pepper and add chapulines (optional).