Esquites Pasta (Mexican Street Corn Mac)

About this recipe

Pasta in the style of Mexican street corn esquites: macaroni cooked and tossed with roasted sweetcorn kernels, mayonnaise, crumbled cotija cheese, chilli powder, lime and epazote. A fusion dish that brings the flavour of Mexico City street corn cups to a comforting pasta bowl.

1. 1

   Cook 300 g macaroni in salted water until al dente according to the packet instructions. Reserve 100 ml cooking water. Drain and set aside.

2. 2

   Char 2 corn cobs directly over a gas flame or in a dry cast-iron frying pan, turning to toast the kernels evenly. Leave to cool, then cut off the kernels with a knife.

   💡 You can also use 300 g frozen sweetcorn, dry-fried in a hot pan without oil

3. 3

   In a large bowl, mix 120 g mayonnaise, 60 g soured cream (or crème fraîche), the juice of 1 lime, 1 grated garlic clove, ½ tsp chilli powder and salt to taste.

4. 4

   Add the hot pasta to the mayonnaise sauce and mix well. If the pasta is too dry, add a little of the reserved cooking water to loosen the sauce.

5. 5

   Stir in the toasted sweetcorn kernels and 4 sprigs of chopped epazote (or coriander). Taste and adjust lime, chilli and salt.

6. 6

   Serve in bowls and finish with crumbled cotija cheese, more chilli powder, lime wedges and a few fresh epazote or coriander leaves.

   💡 Feta cheese is a good substitute for cotija