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, Gran Luchito Chipotle Mayo and coriander.
Perfect as a dip with Gran Luchito Lightly Salted Tortilla Chips or as a side dish when serving Tacos and Fajitas or for your next bbq.
1 hr, 10 mins
Nutrition: Per servingkcal 190 fat 11g saturates 2.9g carbs 16.1g sugars 2g fibre 3.3g protein 5.8g salt 0.68g
How to make it
- Heat up 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 onto a 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 size bowl and leave to cool down slightly for 5 to 6 minutes approx.
- Add the parmesan, the, coriander, lime juice and the . Season to taste with salt and pepper and mix everything with a spoon, serve with .
If short on time, use canned sweetcorn and start from step 3.
What To Serve With Mexican Corn
For Mexican corn on the cob, be sure to try our Mexican Elotes Recipe.