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Esquites (Mexican corn salad)

Name: Esquites (Mexican corn salad)
Total time: 1 h
Ingredients: 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

1 hour
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

By Marvin Jones

Published: August 13, 2021 at 9:50 am

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

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.