Esquites

Method

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1. Dry the corn thoroughly on a cloth if it is frozen and thawed.

   Mark done

2. Heat the butter and oil in a wide heavy pan over a high heat until foaming.

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3. Add the corn in a single layer and leave it still for 4 minutes.

   Mark done Start 4 min timer

4. Stir once and leave 3 minutes more, until blackened in patches and popping.

   Mark done

5. Add the epazote and salt and cook 1 minute.

   Mark done

6. Take off the heat and let it cool for 2 minutes.

   Mark done Start 2 min timer

7. Stir in the mayonnaise and lime juice while still hot, so it loosens and coats.

   Mark done

8. Fold in half the cheese and half the coriander.

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9. Spoon into cups.

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10. Top with the remaining cheese, coriander, spring onion and a heavy dusting of chilli powder, with lime wedges alongside.

    Mark done

Chef’s Tips

• Leave the corn still until it blackens.
• Dress it hot so the mayonnaise loosens.
• More chilli powder on top than feels right.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• A taco stand
• Cold beer
• Extra lime

Storage & Reheating

Best warm. Keeps 2 days refrigerated and is decent cold.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.