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

Esquites (Mexican corn salad)

  • serves 4-6 as a side
  • Easy

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


Try this recipe for Esquites, then check out our Mexican elotes, Tex-Mex sweetcorn salad, Mexican corn muffins and more sweetcorn recipes.




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


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


  • 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

Nutritional Information

  • Kcals 423
  • Fat 32.5g
  • Saturates 4.8g
  • Carbs 23g
  • Sugars 14.4g
  • Fibre 4.5g
  • Protein 7.3g
  • Salt 0.9g