Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Esquites (Mexican corn salad)
- Preparation and cooking time
- Total time
- Easy
- Serves 4-6 as a side
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.
