Mexican corn salad (esquites)
Ingredients:
- 400g corn kernels (frozen or fresh)
- olive oil
- 10g garlic (about 2 cloves)
- 0.25 teaspoon Kashmiri chilli powder
- 80g yoghurt
- 1 lime
- 0.25 teaspoon salt
- 10 twists of black pepper
- 40g red onion
- 20g parsley (with all the stems)
- 1 green chilli (jalapeno or any other)
- 100g feta cheese (or better cotija cheese if you can find it)
- pitas
Methods:
- Prep the corn kernels - defrost them or chop them of their cobs.
- Preheat a large pan on high heat with a bit of olive oil. Char the corn kernels on very high heat, without stirring. Use the lid if they start popping.
- Meanwhile, make the dressing - zest a lime; in a large bowl mix yoghurt with the juice of a lime, lime zest, salt and black pepper.
- Finely chop red onion, parsley and green chillies.
- Once the corn is almost ready, into the pan add chilli powder and the garlic through a garlic press. Stir and give it a minute until the garlic smells really nice. Add the corn into the dressing.
- Toast the pitas.
- Meanwhile, add red onion, parsley, green chillies and crumbled feta into the saland and give it a final toss.
- Serve with pitas.
Inspired by: Brian Lagerstrom