Esquites (Mexican street corn in a cup)
Tender sweetcorn served in a cup with mayonnaise, cheese and lime, a Mexican street snack where Xalte Original salt balances the sweetness of the corn.
30 min · Serves 4
Ingredients
- 4 corn on the cob (or 500 g sweetcorn kernels)
- 20 g butter
- 1/4 white onion
- 200 ml water
- 4 tbsp mayonnaise
- 60 g crumbled fresh cheese
- 1 lime
- 1 tsp Xalte Original salt
Method
- 1Strip the husks and silky threads from the cobs and wash them. Stand each cob upright in a wide bowl and cut downwards with a sharp knife to release the kernels; if you are using tinned kernels, just drain them.
- 2Peel the onion and chop it very finely. Wash the lime and cut it into four wedges.
- 3Melt the butter in a medium saucepan over a medium heat and cook the onion for 2 minutes, until translucent.
- 4Add the corn and fry it for 3 minutes, stirring, until the kernels turn a deeper yellow.
- 5Add the water and 3/4 tsp of the Xalte Original salt and bring to the boil. Simmer over a medium heat, uncovered, for 10 to 12 minutes, until only a few spoonfuls of liquid are left.
- 6Taste a kernel: it should be tender and sweet, with no floury taste. If it is still firm, cook for 2 to 3 minutes more.
- 7Divide the corn and its liquid between four cups. Top each with 1 tbsp of mayonnaise and a quarter of the cheese, squeeze a lime wedge over it and finish by sharing the remaining 1/4 tsp of Xalte Original salt between the four.
- 8Serve hot with a teaspoon, so each person can stir it before eating.
