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Esquites with mayonnaise, fresh corn, served with coriander and lime
Creamy corn esquites seasoned with lime juice and chilli powder

Creamy mayo esquites

Author: Flavelo
Recipes Side Dishes
While the previous version swears by roasting, this recipe highlights corn's tender, juicy side through boiling. This version is closer to corn on the cob sold on beaches, but "deboned" and served in a cup. Creamy mayonnaise, smoky paprika and refreshing lime offer a juicier, soupier experience here.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Pot: For cooking.
  • Sharp knife: To cut kernels off the cob.

Allergen Information

⚠️ Eggs
⚠️ Mustard

Instructions

1 ✓

Clean the husks and silk from the corn. Place in boiling water and cook for 5-7 minutes until kernels are soft but still crunchy.

Tip: Don't overcook, or the sugar leaches out and the kernels become wrinkled.
2 ✓

Remove, let cool slightly, then cut the kernels off the cob with a knife.

3 ✓

Put the warm corn in a bowl. Mix in the mayonnaise, chilli powder, smoked paprika and salt.

Tip: On the warm corn the mayonnaise melts slightly, creating a buttery texture.
4 ✓

Squeeze over the lime juice, and toss in the chopped coriander.

Tip: Lime acidity is essential to balance the sweetness of the corn and the richness of the mayonnaise.
5 ✓

Serve warm with extra chilli powder on top.

Recipe FAQ

How do I cut off the kernels?
Stand the cob in a bowl or bundt tin, and cut the kernels off from top to bottom with a knife so they don't fly everywhere.

Ingredients

  • 4 Fresh sweetcorn cobs
  • 4 tbsp Mayonnaise
  • 1 Lime (juice)
  • 1 tsp Chilli powder
  • 0.5 tsp Salt
  • 1 bunch Fresh coriander
  • 0.5 tsp Smoked paprika