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:

• Purple Cabbage Coleslaw

• Beef Taco Filling

• Pulled Mushrooms

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

1. Grill the corn over a pan until slightly charred.

2. In a medium bowl, mix all the ingredients of the dressing. Add in the corn, beans, and jalapeño, and toss together.

3. Garnish with the fresh herbs and crumbled feta. If you have cotija cheese, all the better!

Nutrition

Coming soon!

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DID YOU MAKE THIS RECIPE?

Don't forget to snap a photo, and tag me on Instagram or Facebook!