Mexican Street Corn Salad: Esquites Recipe
6 long corn on the cob
2 garlic cloves crushed
150g cheddar cheese or feta
3 tsp Tajin spice
400g corn chips
3 tbsp sour cream
1 tbsp of mustard
3 tbsp of mayonnaise
1–2 limes, juiced
salt, to taste
1. Boil your corn for 10 minutes then allow to cool. If you have a flame barbeque I recommend
that you cook them directly there until they are cooked, turning them for about 20 minutes.
Spray the cobs with oil beforehand. Once the corn is ready hold them up right with a cloth and
cut down the edges, removing the kernels from the cob.
2. Once you have done this place all the kernels into a bowl and crush your garlic. Add all your
ingredients together, except the lime juice and salt, mixing it until it’s like a salsa dip. You can use
this esquites mix on top of your corn chips or use the corn chips to dip into the esquites. Add a
squeeze of lime juice and sprinkle your mix with the tajin seasoning and some salt to taste.