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Updated: Jun 17, 2022

If you have seen my previous recipe for pea flatbread, you will know that I'd mentioned this fantastic Mexican corn salad. This is by far my favorite way to eat corn. Well, popcorn is not comparable at any level tho, LOL! Anyway, Mexican cuisine is more than just tacos and burritos.

Like tacos and burritos, esquites also vary from region to region, but the core remains the same. That is the charred corn kernels. The trick is to allow the corn to cook untouched on the skillet. Long enuff to be lightly charred but not burnt. So, do keep an eye on it and check it occasionally.

I like to deglaze the skillet with a touch of tequila. This is a Mexican dish after all. You can totally omit the alcohol and use water or even vegetable stock. To finish the salad, I like to serve the salad with some avocado on 2 slices of pea flatbread. Trust me, they go very well together.



(Serve 2)

  • High Quality Olive Oil, 2 TBSP

  • Shallots Finely Minced, 3

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Garlic Finely Minced, 3 Cloves

  • Corn Kernels, 500g

  • Tequila, 2 TBSP

  • Kewpie Mayo, 2 TBSP

  • Feta / Cotija, 60g

  • Coriander Coarsely Chopped, A Large Handful

  • Scallions Coarsely Chopped, A Large Handful

  • Pickled Jalapeño / Green Chili Finely Chopped Homemade, 1 Adjust To Preference

  • Pickled Juice Homemade, 1 TBSP

  • Fresh Lime Juice, 1/2

  • Fresh Lime Zest, 1/2

  • Taco Seasoning Homemade, 1/2 TSP

  • Avocado Sliced, 1

  • Pea Flatbread Homemade, 4



  • Cast Iron Skillet / Pan



  1. Please visit my "How To Make Taco Seasoning" page for the recipe.

  2. Please visit my "How To Make Pea Flatbread" page for the recipe.

  3. Please visit my "How To Pickle Almost Anything" page for the recipe.

  4. In a skillet over medium heat, add olive oil.

  5. Once the oil is heated up, add in the shallots.

  6. Season with salt and pepper.

  7. Saute until translucent.

  8. Add in the garlic and saute until aromatic.

  9. Add in the corn kernels. To make my life easier, I am using frozen ones.

  10. Saute until well combined.

  11. Pack the corn down and leave it to cook until the corn is lightly charred, for about 5 to 8 mins.

  12. Saute and deglaze with the tequila.

  13. Remove from heat and add in the mayo, feta, coriander, scallions, pickled jalapeño, pickled juice, lime juice and zest.

  14. Season with salt, pepper and taco seasoning.

  15. Mix until well combined, making sure the corn kernels are coated properly.

  16. I like to serve this corn salad on 2 slices of flatbread with some avocado.

  17. Enjoy.

Not too wet and not too dry...

Wrap it up with some avocado...

This is so nourishing...


Recipe Video:

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