Corn salad / Esquites

A creamy Mexican salad of roasted corn, mayonnaise, feta cheese, spring onion, jalapeño, garlic, lime and Ancho chilli powder.

15 minutes
4 persons

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Maissalade Westlandpeppers
Corn salad / Esquites

A creamy Mexican salad of roasted corn, mayonnaise, feta cheese, spring onion, jalapeño, garlic, lime and Ancho chilli powder.

15 minutes
4 persons

Share:

Maissalade Westlandpeppers

This is how you make it

1
Heat olive oil in a pan. Add the corn kernels, season with salt, turn once or twice and fry without moving until lightly browned on one side, about 2 minutes. Stir in the corn and repeat until the second side is lightly browned, about 2 minutes. Keep stirring until the corn is browned on all sides, about 10 minutes total. Place the corn in a large bowl.

2
Add the mayonnaise, sugar, feta cheese, spring onions, sliced or chopped jalapeño, garlic, lime juice and Ancho chilli powder to the warm corn and mix. Taste and add more salt, pepper and chilli powder to taste.

Ingredients

  • 600g canned corn
  • 1 clove of garlic, finely chopped
  • 3 spring onions, in rings
  • 3 tbsp mayonnaise
  • 100g feta cheese, crushed
  • juice of 1 lime
  • 1 tbsp sugar
  • salt and pepper
  • olive oil

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