Esquites or Mexican Corn and Pepper Salad is all the delights of the Mexican street corn in salad form. The addition of sour cream adds tanginess to the bold and zesty flavour of smoked paprika, cumin and the Mexican Cotija cheese(or Feta cheese). Try it out and get transported to the streets of Mexico. Hola!!
Details
4 Servings
15 Minutes
2 Minutes
55-60 / Portion
Print
Ingredients
Tomato 120 gms
Onions 80 gms
Corn on the Cob or Frozen Corn 120 gms
Green Bell Pepper 60 gms
Red Bell Pepper 60 gms
Avocado 60 gms
Coriander Leaves 5 gms
Extra Virgin Olive oil 10 ml
Sour Cream 10 ml
Mayonnaise 10 gms
Cumin powder 10 gms
Smoked Paprika powder 5 gms
Salt to taste
Black Pepper crushed to taste
Mexican Cotija Cheese ( You can substitute this with Feta cheese.)
Directions
- You need to grill the corn first. Heat the olive oil in a pan over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char. If using frozen corn, you need to saute for an extra 3 more minutes to get the right charred colour.
- Cool down the corn and deseed the tomatoes and bell peppers. Cut the tomatoes, onions, bell peppers and avocados into small dices.
- In a large mixing bowl put all the diced vegetables and the charred corn .
- Add the sour cream, mayonnaise, cumin powder, smoked paprika powder, salt and black pepper. Mix well so that each vegetable is coated with the dressing.
- To serve, gently place the salad in a serving bowl and top it with crumbled Cotija cheese. Sprinkle chopped coriander leaves on top.
Chef’s Twist :-
Substitute sour cream with hung or thick curd in the dressing. Lime juice can also be used if none of these are available.