Esquites

Method

1. 1

   Heat the pan

   Heat a large frying pan over medium-high heat for 2 minutes, until a test kernel sizzles on contact.

2. 2

   Char the corn

   Add the oil and corn, then cook over medium-high heat for 8 to 10 minutes, stirring now and then, until tender with scattered deep golden spots.

3. 3

   Mix the dressing

   In a bowl, stir the mayonnaise, sour cream, half the cotija, lime juice, chilli powder and salt for 1 minute, until combined.

4. 4

   Dress and season the corn

   Take the pan off the heat, stir in the dressing and coriander for 1 minute until evenly coated, then taste and add salt as needed, bearing in mind the cotija’s saltiness.

5. 5

   Serve

   Divide between four bowls and top with the remaining cotija; serve straight away while warm.

Tips

• Cut the kernels from the cobs with a sharp knife, standing each cob upright on a stable board.
• Taste the finished corn before adding extra salt, especially if your cotija is quite salty.

Swaps

• Use feta in place of cotija for a similarly salty, crumbly topping.
• Use Greek yoghurt in place of sour cream for a tangier dressing.
• Use parsley in place of coriander for a different fresh finish.

Storing

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan or microwave, stirring once, until steaming hot.