Esquites — Mexican charred corn salad
Smoky, tangy charred sweetcorn tossed with a creamy lime dressing, crumbly cheese and fresh coriander. Quick, vibrant side for four.
Esquites is the easiest way to get that Mexico-street-food hit at home — sweetcorn charred until smoky, then tossed in a tangy, creamy lime dressing. It’s fast, loud and utterly moreish. Make it as a sharing side for barbecues, tacos or as a bright, quick veg course. The recipe keeps well for a day, but eat warm for best flavour.
Ingredients
- 6 sweetcorn on the cob — kernels removed in the method
- 15 ml vegetable oil
- 75 g mayonnaise
- 75 g natural yoghurt — full-fat gives the creamiest result
- 2 lime — zest and juice
- 5 ml smoked paprika
- 5 ml chilli powder — adjust for heat level
- 5 ml salt — plus extra to taste
- 5 ml black pepper
- 80 g vegetarian feta — crumbled, reserve a little for garnish
- 2 spring onion — thinly sliced on the diagonal
- 15 g fresh coriander — roughly chopped
- 20 g unsalted butter — optional, for gloss and flavour
Instructions
Strip the husks and silk from each ear of sweetcorn. Stand an ear upright on a board and carefully cut the kernels off with a sharp knife, running the blade down close to the cob. Repeat for all ears.
Heat a large heavy-based frying pan over a medium–high heat for 60 seconds, then add the vegetable oil and unsalted butter. Let the butter melt and foam for 20–30 seconds.
Add the corn kernels to the pan in a single layer and cook, without stirring for the first 2 minutes, then toss occasionally until kernels are golden and charred in spots, about 8 minutes in total.
Meanwhile, make the dressing: in a bowl whisk together the mayonnaise, natural yoghurt, the zest and juice of the two limes, smoked paprika, chilli powder, salt and black pepper until smooth and slightly glossy.
Remove the pan from the heat and transfer the charred corn to a large mixing bowl. While still warm, fold in about two-thirds of the dressing so the kernels are lightly coated.
Add the crumbled vegetarian feta, sliced spring onion and roughly chopped fresh coriander. Toss gently to combine, then taste and add more dressing, salt or chilli powder if needed.
Scatter the reserved feta and extra coriander over the top and serve immediately with extra lime wedges for squeezing at the table.
Tips
- If fresh corn isn’t available, defrosted frozen sweetcorn kernels work — dry them briefly on kitchen paper before charring to avoid steaming.
- Char in batches so the pan stays hot; crowded kernels steam rather than caramelise.
- Make the dressing up to a day ahead and keep chilled. Toss warm corn with the dressing just before serving.
- To save time for a crowd, char the whole ears on a grill or gas flame, then cut off the kernels — they pick up more smoky flavour this way.
Substitutions
vegetarian feta → cotija cheese, same quantity (authentic flavour but may be saltier)
Stays closenatural yoghurt → dairy-free yoghurt, same quantity (keeps tang but changes creaminess)
Noticeably differentmayonnaise → vegan mayonnaise, same quantity (for a vegan-friendly dressing when combined with dairy-free yoghurt)
Stays close
Nutrition
Per serving · estimated
- 473
- Calories
- 11 g
- Protein
- 45 g
- Carbs
- 28 g
- Fat
- 6 g
- Fibre
- 14 g
- Sugar
- 350 mg
- Sodium
FAQ
Can I make esquites ahead of time?
You can make the dressing and char the corn several hours ahead; keep them separately chilled. Toss just before serving so the corn retains its texture.
How do I make this vegan?
Use vegan mayonnaise and dairy-free yoghurt, and swap the vegetarian feta for crumbled firm tofu seasoned with a pinch of salt or a dairy-free crumbly cheese.
What if I don’t have a heavy pan for charring?
Use a cast-iron or non-stick frying pan on the hob or char the whole ears on a grill or under a hot grill for extra smoky flavour, then cut off the kernels.
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