Olive Magazine
A black bowl filled with sweetcorn and topped with mozzarella cheese and red chilli powder

Esquites (Mexican corn salad)

Published: August 13, 2021 at 9:50 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4-6 as a side

Transport yourself to Mexico with esquites, a charred sweetcorn side dish topped with punchy jalapeño mayonnaise and cool mozzarella. This recipe comes from Soho’s El Pastor restaurant

  • Vegetarian
Nutrition:
NutrientUnit
kcal423
fat32.5g
saturates4.8g
carbs23g
sugars14.4g
fibre4.5g
protein7.3g
salt0.9g
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Try this recipe for Esquites, then check out our Mexican elotes, Tex-Mex sweetcorn salad, Mexican corn muffins and more sweetcorn recipes.

Ingredients

CORN

  • 900g sweetcorn
  • 1 tbsp olive oil
  • ½ onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 jalapeño, finely chopped
  • 1 small red thai chilli, finely chopped
  • 1 tbsp caster sugar
  • 1 tbsp lime juice
  • 100g mozzarella block, grated
  • a pinch chilli powder

JALAPEÑO MAYONNAISE

  • 4 jalapeños or green chillies, deseeded, if you like
  • 200g mayonnaise
  • ½ lime, juiced

Method

  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Drain the corn and tip half into a baking tray. Put in the oven for 20-25 minutes or until charred, stirring halfway through.

  • STEP 2

    In a pan, heat the olive oil, and fry the onion, garlic and jalapeño until light brown and soft. Add the cooked and uncooked corn, and the remaining ingredients with ¾ tsp of fine sea salt, and cook for 10 minutes.

  • STEP 3

    Meanwhile, for the jalapeño mayo, put all the ingredients in a blender and whizz until smooth. Season well.

  • STEP 4

    Put the corn mixture in a warm bowl. Spoon the jalapeño mayo on top, then finish with the grated mozzarella and a sprinkle of chilli powder.

Check out more Mexican-style recipes

Mexican Elotes Recipe
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