Mexican corn salad / Esquites
This is a simple and easy sweetcorn salad recipe. You can add some black beans too if liked. This is a nice side dish to tacos or nachos.
Heat up a frying pan and add the oil. Remove the corn from the cob with a sharp knife or thaw the frozen sweetcorn.
Cook the corn in the pan until it gets small char marks – about 4-5 minutes. Transfer to a bowl.
Add finely chopped spring onions and chilli as well as beans to the corn. Mix in mayonnaise, chilli powder, lime juice and teriyaki marinade. Just before serving add finely chopped coriander and grated cheese. Garnish the salad with additional coriander leaves.
Recipe as PDF
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