Mexican charred corn mixed with mayonnaise, lime, chilli, spring onion, jalapeño and coriander, topped with cotija cheese. Serves 4.
2piece
1piece
10g
20g
3tbsp
0.5piece
0.5tsp
crumbled60g
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 4piece | — | — | ||
| 2 | | 2piece | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 10g | — | — | |
| 5 | | 20g | — | — | |
| 6 | | 3tbsp | — | — | |
| 7 | | 0.5piece | — | — | |
| 8 | | 0.5tsp | — | — | |
| 9 | | 60g | crumbled | — | |
| 10 | | 1pinch | — | — |
Lay the corn cobs on the chopping board.
Stand each cob on its end and slice down the sides to cut off the kernels.
Lay the spring onions on the board.
Spring onions · 2 piecePut them in the large mixing bowl.
Lay the jalapeño on the board.
Jalapeños · 1 pieceCut it in half, scrape out the seeds and chop it finely.
Lay the coriander on the board.
Fresh coriander · 10 gPut the butter in the large frying pan.
Unsalted butter · 20 g
Melt it over a high heat.
Add the corn and fry for about 8 minutes, stirring only now and then, until the kernels are charred in spots.
Add the mayonnaise.
Mayonnaise · 3 tbspLay the lime half on the chopping board.
Lime · 0.5 pieceAdd the chilli powder.
Chilli powder · 0.5 tspCrumble in most of the cheese, keeping a little back.
Cotija cheese · 60 gAdd a pinch of salt and stir everything together.
Salt · 1 pinch
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 4 piece | | Lay the corn cobs on the chopping board.⏱ 10sResultCorn on the cob |
| 2 | Corn on the cobstep 1 | | Stand each cob on its end and slice down the sides to cut off the kernels.⏱ 3 minResultCorn kernels |
| 3 | Corn kernelsstep 2 |  | Put the kernels in the mixing bowl.⏱ 15sResultCorn kernelsused in step 15 |
| 4 | 2 piece | | Lay the spring onions on the board.⏱ 5sResultSpring onions |
| 5 | Spring onionsstep 4 | | Trim them and slice thinly.⏱ 30sResultSliced spring onions |
| 6 | Sliced spring onionsstep 5 | | Put them in the large mixing bowl.⏱ 10sResultSliced spring onions |
| 7 | 1 piece | | Lay the jalapeño on the board.⏱ 5sResultJalapeños |
| 8 | Jalapeñosstep 7 | | Cut it in half, scrape out the seeds and chop it finely.⏱ 45sResultChopped jalapeño |
| 9 | Chopped jalapeñostep 8 | | Add it to the bowl.⏱ 10sResultSpring onions and jalapeño |
| 10 | 10 g | | Lay the coriander on the board.⏱ 5sResultFresh coriander |
| 11 | Fresh corianderstep 10 | | Chop the leaves roughly.⏱ 30sResultRoughly chopped coriander |
| 12 | Roughly chopped corianderstep 11 | | Add it to the bowl.⏱ 10sResultEsquites dressing base |
| 13 | 20 g | | Put the butter in the large frying pan.⏱ 10sResultWeighed butter |
| 14 | — | | Melt it over a high heat.⏱ 1 minResultMelted butter |
| 15 | Corn kernelsstep 3 | | Add the corn and fry for about 8 minutes, stirring only now and then, until the kernels are charred in spots.⏱ 8 minResultCharred corn |
| 16 | Charred cornstep 15 | | Tip the hot corn into the bowl.⏱ 20sResultCorn and dressing base |
| 17 | 3 tbsp | | Add the mayonnaise.⏱ 10sResultCorn with mayonnaise |
| 18 | 0.5 piece | | Lay the lime half on the chopping board.⏱ 5sResultLime |
| 19 | Limestep 18 |  | Squeeze in the juice.⏱ 20sResultCorn with lime |
| 20 | 0.5 tsp | | Add the chilli powder.⏱ 5sResultCorn with chilli |
| 21 | 60 g | | Crumble in most of the cheese, keeping a little back.⏱ 10sResultCorn with cheese |
| 22 | 1 pinch | | Add a pinch of salt and stir everything together.⏱ 30sResultEsquites |
| Total Time | 20 min | ||
| Nutrient | Per serving |
|---|---|
| 419kcal | |
| 13g | |
| 21g | |
| 8g | |
| 53g | |
| 9g | |
| 8g | |
| 252mg |
Mexican charred corn mixed with mayonnaise, lime, chilli, spring onion, jalapeño and coriander, topped with cotija cheese. Serves 4.
What you’ll doYou will cut the kernels from corn cobs, fry them in butter until charred, then mix them with mayonnaise, lime, chilli, spring onion, jalapeño, coriander and cotija.
