Mexican Corn
Mexican Corn
This seriously tasty Mexican 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. What makes this sweet corn recipe so irresistible is the sauce made with parmesan, lime juice, Chipotle Paste, mayo and coriander.
Perfect as a dip with our Lightly Salted Tortilla Chips or as a side dish when serving Tacos and Fajitas or for your next BBQ.
If you are interested in learning more about street food, please see our blog on Mexican Street Food. For further side dish inspiration be sure to check out our blog on Mexican Side Dishes.
Serves 4
Prep 45MINS
Cook 25MINS
Ingredients
- 3-4 ears of sweetcorn
- 2 tbsp olive oil
- 1 tbsp butter
- 1 garlic clove, minced
- 75g / ½ cup finely grated parmesan cheese
- 1 tsp Chipotle Paste
- 1 tbsp Mayo
- 1 handful of coriander, roughly chopped
- Juice of 1 lime
- 1 tbsp Spicy Taco Seasoning
- Salt and freshly ground black pepper
- 1 pack of our Lightly Salted Tortilla Chips
KCAL:
190
FAT:
11g
Saturates:
2.9g
Carbs:
16.1g
Sugars:
2g
Fibre:
3.3g
Protein:
5.8g
Salt:
0.68g
Nutrition: PER SERVING
Method
- Heat a frying pan over high heat, rub the corn with half of the olive oil and place them over the pan. Keep turning the corn for about 10 minutes until nicely charred all over. Once ready, remove the corn from the pan and use a knife to remove the kernels.
- In the same pan add the remaining oil and butter on low/medium heat, and fry the garlic gently. Add the charred kernels back into the pan, and leave it to cook for 10 minutes, stirring occasionally.
- When ready, transfer the cooked corn to a medium-sized bowl and leave to cool down slightly for 5 to 6 minutes approx.
- Add the parmesan, Chipotle Paste, mayo, coriander, lime juice and Spicy Taco Seasoning.
- Season to taste with salt and pepper and mix everything with a spoon, serve with Lightly Salted Tortilla Chips.
Chef’s tip
If short on time, use canned sweetcorn and start from step 3.
What you’ll need
Goes well with...
FAQ'S
What is Mexican Corn?
Mexican Corn, also known as Elote, is a popular grilled corn on the cob, traditionally coated with a mixture of mayonnaise, chilli powder, cotija cheese, and lime
Is Mexican corn served hot or cold?
Mexican corn, or Elote, is traditionally served hot, right after it comes off the grill.
What can you serve with Mexican corn?
Mexican corn pairs well with most barbecue or grilled foods, but it's frequently served alongside other Mexican dishes such as tacos, enchiladas, or grilled meats.
Mexican Corn
This seriously tasty Mexican 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. What makes this sweet corn recipe so irresistible is the sauce made with parmesan, lime juice, Chipotle Paste, mayo and coriander.
Perfect as a dip with our Lightly Salted Tortilla Chips or as a side dish when serving Tacos and Fajitas or for your next BBQ.
If you are interested in learning more about street food, please see our blog on Mexican Street Food. For further side dish inspiration be sure to check out our blog on Mexican Side Dishes.
Ingredients
- 3-4 ears of sweetcorn
- 2 tbsp olive oil
- 1 tbsp butter
- 1 garlic clove, minced
- 75g / ½ cup finely grated parmesan cheese
- 1 tsp Chipotle Paste
- 1 tbsp Mayo
- 1 handful of coriander, roughly chopped
- Juice of 1 lime
- 1 tbsp Spicy Taco Seasoning
- Salt and freshly ground black pepper
- 1 pack of our Lightly Salted Tortilla Chips
How to make it
- Heat a frying pan over high heat, rub the corn with half of the olive oil and place them over the pan. Keep turning the corn for about 10 minutes until nicely charred all over. Once ready, remove the corn from the pan and use a knife to remove the kernels.
- In the same pan add the remaining oil and butter on low/medium heat, and fry the garlic gently. Add the charred kernels back into the pan, and leave it to cook for 10 minutes, stirring occasionally.
- When ready, transfer the cooked corn to a medium-sized bowl and leave to cool down slightly for 5 to 6 minutes approx.
- Add the parmesan, Chipotle Paste, mayo, coriander, lime juice and Spicy Taco Seasoning.
- Season to taste with salt and pepper and mix everything with a spoon, serve with Lightly Salted Tortilla Chips.
Chef’s tip
If short on time, use canned sweetcorn and start from step 3.
What you’ll need
- Chipotle Paste https://gran.luchito.com/our-products/chipotle-paste/
- Spicy Taco Seasoning https://gran.luchito.com/our-products/spicy-taco-seasoning/
- Lightly Salted Tortilla Chips https://gran.luchito.com/our-products/lightly-salted-tortilla-chips/
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