Latino Foodie

This is a compensated campaign in collaboration with Farmland® and Latina Bloggers Connect but all opinions are my own.

A big part of any celebration is food. And since my team made it to the Sweet 16 this year…it’s time to celebrate. So for their first game tomorrow expect a killer spread at my house, but what do you serve your guests for a March Madness viewing party? Don’t worry because I’ve got you covered. I’ll be making Esquites, a popular Mexican street food, but I’m adding Farmland® Hickory Smoked Bacon to my esquites for a truly delicious snack.


Esquites is a dish of warm fresh corn that is mixed with mayonnaise and/or butter, adorned with dry, salty cheese, lime, chili powder and maybe a dash of hot sauce. Esquites are typically sold from food stalls or street vendors, either on the cob or in a cup. I remember when I was a kid, going to the Bowie Bakery in El Paso with my mom or dad, and seeing vendors lined up selling tamales, champurrado and, of course, Styrofoam cups of steaming corn, bathed in simple, yet elegant flavors of mayonnaise, cheese and lime. What a treat!

Bacon Esquites

It’s with that same warmth that I approach feeding my guests. This recipe serves 4-6, but it can easily be doubled, and made in advance, or assembled quickly during commercial breaks. I added Farmland® Hickory Smoked Bacon because I wanted that slightly salty, smoky taste. Farmland® bacon is slow smoked over real hardwoods for maximum flavor, a flavor they have perfected over decades of honing curing and smoking techniques – a difference you’ll taste in every bite!

Bacon Esquites

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Bacon Esquites
Serves 4-6
Prep Time: 5 minutes
Cook Time: 15 minutes

1 (12 ounce) package Farmland® Hickory Smoked Bacon – Classic Cut, cut into ¼ inch pieces
4 ears of corn, husked and silks removed (about 4 cups of kernels)
½ teaspoon ground black pepper
2 limes, zested and juiced
3 tablespoons mayonnaise
3 tablespoons sour cream
1/4 cup chopped fresh cilantro
4-5 ounces Cotija Cheese, crumbled

Ground chili powder

1. Fry the bacon in a large skillet, stirring occasionally, until crispy, about 5 minutes. Drain on a paper towel but reserve the bacon fat.

2. Preheat your grill. Brush the corn with the bacon fat and grill until nicely charred, but not burnt, on all sides. Once cool enough to handle, cut the corn kernels off the cob.

3. In a large mixing bowl combine the pepper, lime zest, lime juice, mayonnaise and sour cream. If you prefer a thinner mayonnaise mixture add more lime juice and/or cream.

4. Mix in the bacon, corn and cilantro. Divide between 4-6 bowls/cups.

5. Serve warm or at room temp, garnished with chili powder, lime wedges and more Farmland Bacon!


This is a compensated collaboration with Farmland® and Latina Bloggers Connect. However, all opinions expressed are my own.

The post BACON ESQUITES: JUST IN TIME FOR MARCH MADNESS appeared first on Latino Foodie.

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