Corn Esquites Recipe

By Kitchen Sanctuary

Ingredients

1 tbsp oil
15 g (1 tbsp) salted butter
1 small onion, peeled and finely diced
450 g (1lb) drained, canned sweet corn (or frozen corn) ((I use 3 x 198g cans, these are approx 150g each, once drained))
1/8 tsp salt
1/4 tsp black pepper
75 g (5 tbsp) mayonnaise ((swap with low fat mayo for a lighter dressing))
45 g (3 tbsp) full fat soured cream
50 g (1/3 cup) crumbled feta ((use Cotija cheese instead if you can find it - it's not available in the UK))
3 tbsp finely chopped fresh coriander (cilantro)
1/2 tsp Tajin or mild chilli powder
1 lime quartered

Prep Time10mins
Cook Time10mins
Servings4

Instructions

Heat the oil and butter in a frying pan over a medium heat.

Add the onion and cook for 3 minutes, stirring often, until slightly softened.

Add the drained corn to the pan, stir together with the onion and spread it out.

Fry for 3-4 minutes, until some of the corn starts to brown slightly. Stir and fry for a further 2-3 minutes. Turn off the heat.

Transfer the corn mixture to a bowl and add the salt, pepper, mayonnaise, sour cream, feta (or cotija) and coriander (cilantro). Stir together to combine.

**Optional** If you want to loosen the sauce, add a splash of water and stir again.

Sprinkle on the Tajin or chilli powder, and serve, warm, with lime wedges.