Mexican corn salad / Esquites

Total time 20 mins

10 mins preparation time

10 mins cooking time

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.

Ingredients

2 portion(s)

2 tbsp

vegetable oil

fresh corn on the cob or 200 g frozen sweetcorn

spring onions

fresh chilli pepper

200 g

cooked or canned kidney beans

25 g

mayonnaise

1 tsp

smoked chilli powder (ie chipotle)

lime

2 tsp

Kikkoman Teriyaki Marinade

15 g

fresh coriander

25 g

grated hard cheese (ie parmigiano)

Nutritional facts (per portion): 1893 kJ / 452 kcal

25.3 g Fat

16.1 g Protein

36.3 g Carbohydrates

Preparation

Step 1

Heat up a frying pan and add the oil. Remove the corn from the cob with a sharp knife or thaw the frozen sweetcorn.

Step 2

Cook the corn in the pan until it gets small char marks – about 4-5 minutes. Transfer to a bowl.

Step 3

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-ID: 1061

Recipe as PDF

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