Recipe of the Month: Esquites – Mexican Corn Salad!

Summer is here, which can only mean one thing, BBQ season, so here’s a recipe that will go perfectly with anything you care to cook on the BBQ.  This salad is so quick and easy to put together, I guarantee it will become a firm favourite. 

This month’s recipe comes from young people at Dormans and Bewbush youth clubs, run by CCYS – Crawley Community Youth Serivces. CCYS provide activities to the young people, free of charge, from ages eight to 16.

Esquites – Mexican Corn Salad

Serves – 4

Difficulty Level – Easy

Ingredients for Esquites

Corn on the cob – x 4

Vegetable oil – x 1 tbsp

Fresh coriander, roughly chopped – x 2 tbsp

Mayonnaise – 2 tbsp

Lime juice – x 2 tbsp

Crumbled feta cheese – x 4 tbsp

1/2 red onion, finely chopped

1 clove, minced garlic

Few grinds of fresh black pepper

A few slices of jalapeno peppers, finely diced

Habanero sauce

Method

Heat a large frying pan with the vegetable oil.  Slice the corn off the cob, place into the frying pan and cook for several minutes, add the garlic and stir.  Cook for 10 more minutes, stirring occasionally.  Once done, put the sweetcorn into a large bowl, add the coriander, red onion, mayo, a few grinds of black pepper, lime juice and a good few dashes of habanero sauce (more or less depending how hot you like it) along with the feta cheese (reserving some to top the dish) and jalapeno peppers, stir thoroughly and serve with your dish.