Cook and Scale
Mexican Street Corn (Esquites)
4 servings · 25 min total
Charred sweetcorn tossed in a creamy lime dressing with feta, smoky paprika, and cilantro. The addictive street snack in a bowl.
Ingredients
- 500 g sweetcorn
- 3 tbsp mayonnaise
- 3 tbsp sour cream
- 80 g feta, crumbled
- 1 tsp smoked paprika
- ½ tsp chilli powder
- 1 lime, juiced
- 3 tbsp fresh cilantro, chopped
- 1 garlic, minced
- salt to taste
Contains: Milk, Egg, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Char the corn — Char the corn on a hot grill or dry skillet for 10 minutes, turning, until spotted golden and smoky.
- 2.
Whisk the creamy dressing — Whisk the mayonnaise, sour cream, garlic, lime juice, half the paprika, and salt into a creamy dressing.
- 3.
Toss and top the corn — Toss the warm corn with the dressing, then scatter with feta, the remaining paprika, chili powder, and cilantro. Serve immediately.