Vegan esquites, Mexican street corn cups
Charred sweetcorn in a lime, chilli and creamy coconut yoghurt dressing, served warm in a cup with a spoon.
- Time20 min
- LevelEasy
- Costabout £1.23 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large frying pan over a high heat until very hot.
- 2
Add the sweetcorn in a single layer and leave it alone for 3 minutes, then stir. Cook for 6 minutes more, until patchy brown and charred.
9 min - 3
Tip the corn into a bowl and let it cool for 2 minutes.
2 min - 4
Stir in the coconut yoghurt, lime zest and juice, garlic, smoked paprika and half the chilli flakes.
- 5
Fold through the spring onions and coriander. Taste and add a little more lime if you like.
- 6
Spoon into cups and sprinkle with the rest of the chilli flakes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.