Name: Taco Esquites
Ingredients: 2 tbsp olive oil; 4 corn on the cob, shucked, kernels removed or 350g of frozen corn (stay away from sweetcorn in a can as its got to much liquid in); 100 g feta finely crumbled; Half bunch of spring onions finely sliced; 20 g coriander; 1 jalapeño pepper, seeded and stemmed, finely chopped; 1 garlic cloves; 1 tbsp mayonnaise; 1 tbsp sour cream; 1 tbsp fresh lime juice; 2 pinches chilli or chipotle flakes

AuthorBen WatsonCategoryChicken and poultry, Dinner, Lunch, Summer, Vegetable

Our take on the classic Mexican street salad but this time in a taco - using sweetcorn, feta, spring onions & sour cream.

Yields1 Serving

2 tbsp olive oil

4 corn on the cob, shucked, kernels removed or 350g of frozen corn (stay away from sweetcorn in a can as its got to much liquid in)

100 g feta finely crumbled

Half bunch of spring onions finely sliced

20 g coriander

1 jalapeño pepper, seeded and stemmed, finely chopped

1 garlic cloves

1 tbsp mayonnaise

1 tbsp sour cream

1 tbsp fresh lime juice

2 pinches chilli or chipotle flakes

1. Heat a large nonstick frying pan or wok over high heat until hot. toss the corn kernels with oil and season to taste with salt. Cook without moving until charred on one side, about 3 minutes. Toss corn, stir, and repeat until charred on second side. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.

2. Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, sour cream, lime juice, and chilli powder and toss to combine. Taste and adjust seasoning with salt and more chilli powder to taste.

3. Fry off your tacos and serve immediately filling with your esquites salad & sprinkle with coriander.

For a meatier option, griddled chicken until charred & pop in the oven until cooked through before beginning your esquites salad. Layer on your tacos with esquites.

Ingredients