Esquites

Warm sweetcorn kernels sautéed until lightly charred and tossed with mayonnaise, cheese, chilli and lime, served in a cup.

TIME BREAKDOWN
Prep: 10 min
Cook: 12 min
Total: 22 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 500g frozen sweetcorn kernels, defrosted, or 4 corn cobs with kernels cut off
  • 2 tbsp butter
  • 1 tbsp vegetable oil
  • 1 jalapeño, finely chopped
  • 2 cloves garlic, crushed
  • 3 tbsp mayonnaise
  • 3 tbsp soured cream
  • 80g queso fresco or mild feta, crumbled
  • Juice of 2 limes
  • 1 tsp chilli powder
  • 1/2 tsp fine salt
  • Small bunch fresh coriander, chopped

Method

  1. Pat the sweetcorn dry with kitchen paper.

  2. Heat the butter and oil in a large frying pan over a high heat. Add the corn in a single layer and cook for 6 to 8 minutes without stirring too often, until lightly charred.

  3. Add the jalapeño and garlic and cook for 1 minute.

  4. Tip into a bowl and leave to cool for 2 minutes.

  5. Stir in the mayonnaise, soured cream, half the cheese, the lime juice and the salt.

  6. Spoon into cups, top with the remaining cheese, chilli powder and coriander, and serve warm.