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

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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.

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Ingredients

CORN

  • 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

JALAPEÑO MAYONNAISE

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

Nutritional Information

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