Image
Mexican corn salad
Image
Mexican corn salad

Esquites

Mexican corn salad

20th July 2020

Esquites

Spice up your summer BBQ with this delicious Mexican salad.

Image
Mexican corn salad

Serves 6-8

Ingredients

6 corn cobs 
2 tbsp grapeseed oil 
1 Arbol chillies (or any spicy chillies if not available) 
½ onion, finely diced 
½ tsp smoked paprika 
Juice of 1½ lime, plus extra lime wedges to serve 
1 tbsp sour cream  
½ bunch coarsely chopped coriander 
Chilli powder 
100 g of either of the cheeses (queso fresca, cojita or feta)

Method

Preheat a barbecue, preferably woodfire or coal, to high. 

Cook corn in a large saucepan of boiling salted water until tender about 8 mins, then drain well. 

Brush corn with half the oil, then grill, turning occasionally, until well charred all over about 8 minutes again  

Remove from grill and cut kernels off cob. 

Heat remaining oil in a frying pan over medium heat. Add chillies, corn, onion and paprika, and cook, tossing to combine about 2 mins. 

Transfer corn mixture to plates (remove chillies), squeeze over lime juice and top with sour cream, coriander and a pinch of chilli powder. Serve with lime wedges. 

Can be served warm or cold  

And enjoy!

Read more recipes from Chef Marius. Keep up to date with recipes and everything going on at our restaurant.

Aldwyns Blog