Esquites (Mexican corn salad)
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
CORN
- 900g sweetcorn
- 1 tbsp olive oil
- ½ onionfinely chopped
- 4 cloves garliccrushed
- 1 jalapeñofinely chopped
- 1 small red thai chillifinely chopped
- 1 tbsp caster sugar
- 1 tbsp lime juice
- 100g mozzarella blockgrated
- a pinch chilli powder
JALAPEÑO MAYONNAISE
- 4 jalapeños or green chilliesdeseeded, if you like
- 200g mayonnaise
- ½ limejuiced
Nutrition: per serving
- kcal423
- fat32.5g
- saturates4.8g
- carbs23g
- sugars14.4g
- fibre4.5g
- protein7.3g
- salt0.9g
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.
