Considering that November seems to have become recipe month, today I bring you another recipe!
Despite living in Texas for four years, I really didn’t pick up a single shred of talent for Mexican cuisine (or even Tex-Mex). So when I discovered this AMAZING recipe for Mexican street corn – esquites – last week, I was pretty darn excited. It is delicious, and it tastes so authentic, I forgot I wasn’t Mexican myself for a moment. We had a bit of a Mexican fiesta for dinner, so we put a bit in our fajitas, and ate some on the side – it was gone in record time.
The recipe I used is by J. Kenji López-Alt over at Serious Eats, and while I made a few minor changes and substituted the American terms/amounts for Australian ones, all the credit goes to him – this recipe is incredible. I even realised that my featured image for this post looks just like his photo – how embarrassing! Or maybe it means I’m getting better at photography?? Anyway, this is now my favourite recipe, and I haven’t stopped talking about it since I tried it. Enjoy!
Esquites (Mexican Corn Salad)
Prep time: 30 minutes; Serves 4-6.
- 2 tbs mayonnaise
- 100g feta (I used feta marinated in garlic for some extra flavour)
- 3/4 cup spring onions, finely sliced
- Fresh coriander leaves to taste
- 2 cloves garlic, finely chopped
- 1 tbs lime juice
- Chili powder, to taste
- Corn kernels from about 3-4 ears of fresh corn (most tinned corn is full of extra salt and sugar, so stick with fresh!)
- 2 tbs vegetable/olive oil
- Parmesan, to serve
- Combine mayonnaise, feta, spring onions, coriander, garlic, lime juice and chilli powder in a bowl.
- Preheat oil in a non-stick skillet until hot. Char corn until slightly browned on both sides.
- Combine dressing with hot corn, serve with a sprinkle of parmesan and some coriander leaves. Delicious!