Description
This Mexican corn salad is inspired by the popular Mexican street snack, Esquites. Vegetarian-friendly and vegan-adaptable, this fresh summer salad is crunchy, delicious and smoky with char from the corn. Let’s get cooking!
Ingredients
Units
- 3 zucchini, chopped into 1cm pieces
- 4 corn on the cob, kernels sliced off (or 2 cups of frozen corn)
- 15g coriander
- 1 red chilli, deseeded and thinly sliced
- 2–3 cloves of garlic
- zest and juice of 1 lime (add more to taste if small lime)
- 2 Tbsp mayonnaise or vegan mayonnaise
- 60ml coconut or greek yoghurt
- 20g parmesan
- 2–3 spring onions, thinly sliced
- oil
Instructions
- Heat a frying pan on high heat and add the oil.
- Add the corn kernels, toss around and then season to taste.
- Leave to cook without stirring until one side of the kernels begins to char, about 2 minutes.
- Toss the kernels and leave them to cook for another 2 minutes so the other side can char.
- Continue doing this until all of the corn is lightly charred, about 8-10 minutes.
- Add the zucchini and garlic, and cook for 2 more minutes.
- Turn off the heat then add the chilli, spring onions, coriander, lime juice and mayonnaise (and yoghurt if using) and toss to combine.
- Serve immediately. Enjoy!
- Prep Time: 10 Minutes
- Cook Time: < 15 Minutes
- Category: Sides
- Method: Fry
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1
- Calories: 419.85kcal
- Sugar: 13.9g
- Sodium: 226.06mg
- Fat: 25.86g
- Saturated Fat: 5.96g
- Unsaturated Fat: 15.7g
- Trans Fat: 0g
- Carbohydrates: 37.42g
- Fiber: 6.58g
- Protein: 12.9g
- Cholesterol: 6.8mg