Mexican street corn salad
Pico’s tacos in Altrincham have had Esquites on their menu for a couple of years now, and since I first tried it, I’ve been hooked.
It’s basically charred corn, feta, spring onions, and a whole load of lime juice and acid. It’s actually addictive. This is my take, without giving you Pico’s recipe either.
I often meal prep this in huge batches for me to easily devour throughout the week.
Recipe, makes enough for 2;
THE DRESSING
1/2 avocado, mashed
40g feta
Handful coriander, finely chopped
Handful chives, finely chopped
1 garlic clove, crushed
1 tbsp yogurt
50ml milk
1 tsp ish tajin
1 lime, juiced
THE SALAD
2 tbsp oil
1 1/2 cups corn or 3 full corn on the cobs
Salt and pepper
Crumbled feta
Method
Cut your corn off the cob, or weigh out your corn from a tin/ from frozen.
To a large frying pan, add 1 tbsp oil, leaving on medium heat to heat up.
Once the oil is hot, pour in half of your corn and allow to char on each side - stirring every so often - this should take 4-5 mins.
Pour the cooked corn into a mixing bowl, then repeat with the rest of the corn.
In another small bowl, add your avocado and mash with a fork until smooth.
Add 40g crumbled feta, and mash into the avocado with a fork.
Add all the other ingredients to the dressing and adjust to taste. Season with salt and pepper.
Pour the dressing over the corn. Mix in well.
Adjust to taste, then top with crumbled cheese, chopped coriander and tajin/ chilli flakes.
Serve with totopos, or on its own/ as a side.
Notes + Variations:
You can swap out the feta for vegan feta, but tajin is not optional. It won’t taste the same without it.
