Esquites: Mexican-Style Corn Salad
This was served as part of a Latino-themed dinner party I hosted in my home, where I created a couple of dishes as part of a Taco Bar.
This can be served as a side dish as it is, or part of a Taco Bar experience alongside these other dishes:
THE RECIPE
SERVES 6-8
Ingredients
280g sweet corn (about 1 can, drained)
120g black beans (about ½ can, drained)
4 slices of pickled jalapeño, diced finely
Dressing
1.5 tbsp Kewpie mayo
¼ tsp smoked paprika
1 garlic clove, grated
A pinch of salt
Juice and zest of 1 lime
Garnish
Coriander, finely chopped
Fresh oregano (optional)
¼ cup crumbled feta
Directions
Grill the corn over a pan until slightly charred.
In a medium bowl, mix all the ingredients of the dressing. Add in the corn, beans, and jalapeño, and toss together.
Garnish with the fresh herbs and crumbled feta. If you have cotija cheese, all the better!
Nutrition
Coming soon!