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

Esquites (Mexican corn salad)

Name: Esquites (Mexican corn salad)
Total time: 1 h
Yield: Serves 4-6 as a side
Cuisine: Mexican
Ingredients: 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; 4 jalapeños or green chillies, deseeded, if you like; 200g mayonnaise; ½ lime, juiced

Preparation and cooking time
- Total time1 hr
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.