This dip is based on the Mexican Corn Salad Esquites, which apparently is a staple market food, sold in a cup and eaten with a spoon. This is my idea of heaven! I wish our local markets would get on board. The original Esquites recipe calls for mayonnaise, which we don’t do because egg intolerance blah blah blah, So! I played around with it and made it allergy friendly, then served it alongside some avocado Pico de gallo and a bowl of corn chips. My advice at this point is to stand back.
- 2 or 3 cobs of corn
- 2 spring onions, finely chopped
- 1 medium red onion, finely chopped
- 1 small red chilli, finely chopped
- 1 tablespoon of olive oil
- Half a cup of grated cheddar
- Half a cup of cream cheese, roughly chopped
- juice of 1 lime
- Coat the corn cobs in a little olive oil, then roast on an open flame until slightly charred. If you don’t have an open flame, roast them in the top shelf of the oven on a very high heat and hope for the best. Cut the corn off the cob, try not to separate the kernels too much. It doesn’t really matter but it looks pretty if there are some still stuck together.
- Combine the remaining ingredients well, then stir through the corn at the end.
If you’d like the recipe for Pico de gallo, click here; just add one chopped avocado and stir. I found it easy to prep both dips at the same time, it saves on chopping!