Braai Mexican corn (esquites)
4 to 6 
Easy
10 minutes 
15–20 minutes Esquites is Mexico’s answer to braaied corn – smoky, charred kernels tossed in a creamy, zesty dressing with a little chilli kick. This side dish brings colour and freshness to any braai table, cutting through rich meat with lime, coriander and cheese. It’s quick, affordable, and fun to make straight on the fire. If you can’t find cotija cheese, feta works beautifully as a local substitute.
Ingredients
Method
- 6 cobs corn, husked
- 1 t olive oil
- salt a pinch For the dressing, mix:
- 100 g mayonnaise
- 50 g sour cream (or plain double-cream yoghurt)
- 1 lime, juiced
- 1 clove garlic, minced
- 1 t chilli powder or smoked paprika
- ¼ cup Parmesan, plus extra for serving
- sea salt and freshly ground black pepper, to taste
- coriander, for serving
- lime wedges, for serving
Method
Ingredients
1. Brush the corn cobs with the olive oil, season lightly with salt and grill directly over hot coals, turning often, until charred all over, about 10–15 minutes.
2. Once cool enough to handle, slice the kernels off the corn cobs into a large bowl.
4. Toss the warm kernels with the dressing, then top with Parmesan and coriander. Serve with lime wedges.
Videographer: Barry de Villiers
Photographer: Jan Ras
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