Esquites

20th July 2020

Esquites

Spice up your summer BBQ with this delicious Mexican salad.

 

Serves 6-8

Ingredients

6 corn cobs 
2 tbsp grapeseed oil 
1 Arbol chillies (or any spicy chillies if not available) 
½ onion, finely diced 
½ tsp smoked paprika 
Juice of 1½ lime, plus extra lime wedges to serve 
1 tbsp sour cream  
½ bunch coarsely chopped coriander 
Chilli powder 
100 g of either of the cheeses (queso fresca, cojita or feta) 

Method

Preheat a barbecue, preferably woodfire or coal, to high. 

Cook corn in a large saucepan of boiling salted water until tender about 8 mins, then drain well. 

Brush corn with half the oil, then grill, turning occasionally, until well charred all over about 8 minutes again  

Remove from grill and cut kernels off cob. 

Heat remaining oil in a frying pan over medium heat. Add chillies, corn, onion and paprika, and cook, tossing to combine about 2 mins. 

Transfer corn mixture to plates (remove chillies), squeeze over lime juice and top with sour cream, coriander and a pinch of chilli powder. Serve with lime wedges. 

Can be served warm or cold  

And enjoy!

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