Mexican street corn salad (esquites)
Charred, smoky corn tossed warm with lime, mayo, chilli, red onion and coriander, then showered with crumbly feta. Esquites in a bowl, ready in 15 minutes.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 330 kcal
Ingredients
Method
Heat the oil in your largest frying pan or a cast-iron pan over high heat until shimmering. Add the corn in an even layer and leave it alone until charred in spots underneath, then stir and repeat. Do it in two batches if your pan is small.
Stir in the jalapeño and garlic and cook for 1 minute, until fragrant. Take the pan off the heat.
Meanwhile, mix the mayonnaise, sour cream, lime juice and half the chilli powder in a large bowl.
Tip the hot corn into the bowl with the red onion and most of the coriander and toss until coated. Season with salt.
Spoon into bowls or onto a plate and top with the feta, remaining coriander and a dusting of chilli powder. Serve warm with lime wedges.
Tips
- Dry corn chars; wet corn steams. Pat thawed kernels really well and don't stir too early.
- Corn can pop and spit as it chars, so a splatter guard or loose lid helps.
- Pile it into tacos, onto nachos or next to grilled chicken for a bigger meal.
