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Mexican Sweet Corn

This seriously tasty corn salad recipe is plucked straight from the streets of Mexico City. Over there it’s known as Esquites, but we prefer to call it Mexican Street Corn. Mexican corn works brilliantly as a side-dish with pizza, barbecue or Mexican food.

Be sure to try our Mexican Elotes Recipe, it has similar flavours but the corn is kept on the cob.

 

  • Prep time

    45 mins

  • Cook time

    25 mins

  • Total time

    1 hour 10 mins

  • Ideal for

    Mexican

  • Make it

    Mexican

  • Serves

    4

How to make it

 

  1. Smother each corn ear with butter and cook in the oven/on the BBQ for 25 mins or until tender in a pan with a lid to prevent from drying out.
  2. Use a knife to remove the kernels and put back into pan (if using tinned sweetcorn, start from this step, emptying contents into a pan).
  3. Stir through garlic and cook for a little longer on the hob.
  4. Stir in parmesan, lime juice, Gran Luchito Smoked Chilli Mayo and coriander.
  5. Serve warm or cold.

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