Thursday, 27 November 2014

Esquites - Mexican corn salad

Recipe: Esquites
By: Donna Alderson

My gorgeous friend Donna recently returned from a trip to New York and came back with this recipe. So today we stray from our Greek recipes and travel to Mexico…I will definitely be making this again.

Perfect side dish to our summer barbies.

Mixing in chili mayonnaise

So yummy!

The beautiful Dons and Miss E.


4 grilled corn
1-2 tbs chipotle en adobo sauce (see note)
2-3 tbs mayonnaise
zest 1 lime
juice of 1 lime
few sprigs of coriander
2 tbs parmesan
salt pepper to taste

Firstly grill the corn on bbq or under grill.  In a mini processor add the sauce, mayonnaise, lime zest and juice and  parmesan.  When the corn is cool enough to handle cut the corn of the cob and add to a bowl together with chili mayonnaise.  Mix well, season to taste and sprinkle on the coriander.


* If you can't find this sauce replace it with 1/4 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp cumin, 1-3 chillies depending on how hot you like it)

* Like all the recipes I post play around with the measurement of ingredients!!!!


Carol xxxxx

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