Ingredients
- 200 grams Frozen Corn
- 50 grams Feta Cheese
- 1 Tbsp Mayonnaise
- 1 clove garlic
- 20 grams Coriander/Cilantro
- 20 grams Scallions
- 1/4 tsp Red Chili Powder
- 1/2 tsp Salt
- 1 tsp Oil
- 1 Jalapeno
- 1/2 Lime
Servings: servings
Units:
Instructions
- Start by roughly chopping your cilantro/coriander. Then, you can get the scallions and cut them into two halves. Use the green part and slice them up evenly into small pieces.
- After that, get one piece of jalapeno. Now, if you like the spiciness keep the seeds and membranes in. But, if you’re like me, I 100% recommend removing them. Once done, you can chop it up into small pieces.
- Next, get some frozen corn. Let it sit for a few minutes to thaw. Then, get your pan on the stove, heat the olive oil and drop in the corn when it’s ribbing hot. Season it with some salt to taste. Keep sautéing, and charring it in the pan.
- Flip it and cook away Headbanger’s style! Once it’s nicely charred (that means black spots, don’t worry it’s not burnt) remove it from the pan and transfer it to a bowl. Let it cool down. Once cooled, add in the cilantro, scallions, jalapenos, and juice of half a lime.
- Grate in a clove of garlic. Now, get your feta cheese and crumble it in. (Don’t forget to lick your fingers) Then, add in some mayonnaise and, finally, a touch of red chili powder.
- Once you are done putting everything in, give it all a mix with your spoon. And, your Esquites is ready. Get out a serving bowl and serve yourself a hearty snack. You can also garnish it with some coriander.