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Esquites (Mexican corn salad)

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

Marvin Jones

Published: August 13, 2021 at 9:50 AM

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Serves 4-6 as a side

Easy

Total time: 1 hr

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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

Vegetarian

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Alternatives

Complete the dish

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

Ingredients

Nutrition

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

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.

Check out more Mexican-style recipes

Mexican Elotes Recipe

Authors

Marvin Jones

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