Esquites
Mexican street-corn salad: charred corn kernels tossed with mayo, lime, chilli powder, cotija (or feta) and coriander. The dish elote becomes when you take it off the cob - same flavours, in a cup, eaten with a spoon. Smoky, spicy, salty, tangy all at once.
Overview
Corn kernels, fresh in season, frozen the rest of the year, are charred in a hot dry pan with a bit of oil until many kernels are blackened. Off the heat: mayo, sour cream, lime, garlic, chilli powder and cheese are folded through. Coriander and more cheese top each bowl.
Ingredients
- 600 g corn kernels (fresh from 4 cobs, or thawed frozen)
- 2 tablespoons vegetable oil
- 30 g unsalted butter
- 4 spring onions (sliced)
- 2 garlic cloves (crushed)
- 1 long green chilli (finely chopped) or jalapeño
- 100 g mayonnaise
- 100 g soured cream (or Mexican crema)
- 100 g cotija cheese (crumbled), or feta as substitute
- 2 limes (juice)
- 1 teaspoon chilli powder (or Tajín seasoning)
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- Black pepper
- A small bunch of coriander (chopped)
- Lime wedges (to serve)
Method
Stage 1 - Char the corn
- Heat the oil and butter in a large heavy skillet over medium-high heat.
- Add the corn in a single layer; let it sit undisturbed 3-4 minutes - kernels should char.
- Stir; cook another 4-5 minutes, stirring occasionally, until many kernels are deeply blackened in spots and the rest are golden.
Stage 2 - Aromatics
- Reduce the heat to medium; add the spring onions, garlic and chilli.
- Cook 1 minute until fragrant.
Stage 3 - Combine
- Off the heat, stir in the mayonnaise, soured cream, lime juice, chilli powder, smoked paprika, salt and pepper.
- Fold in three-quarters of the cotija and most of the coriander.
Stage 4 - Serve
- Spoon into small bowls or cups.
- Top with the remaining cotija and coriander; dust with extra chilli powder.
- Serve with lime wedges to squeeze over.
Notes
- Char the corn properly: Pale yellow corn tossed with mayo is just creamed corn. The dish needs the smoky, blistered kernels.
- Cotija substitute: True cotija - Mexican aged cow's milk cheese, salty and crumbly - is sold at Latin grocers. Feta is the closest UK supermarket substitute; pecorino works in a pinch.
- Tajín: A Mexican seasoning of chilli, lime and salt; sold at Latin grocers and now many supermarkets. Sprinkle on top in addition to or instead of plain chilli powder.
Storage
- Best fresh. Refrigerated keeps 2 days but the corn loses crispness; eat cold from the fridge.
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