Mexican · serves 2

Esquites

Mexican street corn in a bowl. Ten minutes and it is absurdly good.

15 min Easy Vegetarian

Ingredients

  • 4 cups sweet corn
  • 3 tbsp mayonnaise
  • 1/2 cup crumbled feta or paneer
  • 2 tsp chilli powder
  • 1 tsp paprika
  • 2 limes
  • 2 tbsp butter
  • Coriander
  • 1 green chilli

Method

  1. Dry pan, no oil, corn in. Leave it alone for 3 minutes at a time so it chars in patches. That char is the entire dish.
  2. 5 minutes total, then butter and salt, off the heat.
  3. Cool for 2 minutes — hot corn splits the mayo.
  4. Mix in mayo, cheese, chilli powder, paprika and lots of lime.
  5. Coriander and green chilli.
  6. Taste. It should be sharp enough to make you blink.

Questions people ask about Esquites

How long does Esquites take?

About 15 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What can I use instead of cheese in Esquites?

Use any hard cheese that melts. Processed cheese melts smoothest, aged cheese tastes better.

Can I make Esquites ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Esquites vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Esquites?

Warm tortillas, lime and something pickled. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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