Vegan Esquites (Mexican Charred Corn Cups)

Ingredients

For 4 portions

• 🌽 600g sweetcorn
• 🏺 1 Tbsp sunflower oil
• 🧅 40g red onions
• 🧄 1 clove garlic
• 🌶️ 1 small red chilli peppers
• 🌶️ 10g green chilli peppers
• 🥣 60ml veganaise
• 🍋 30ml lime juice
• 🌿 0.5 Tsp chilli powder
• 🍞 10g nutritional yeast
• 🧂 0.5 Tsp salt
• 🌿 15g fresh coriander

Method

1. Get the corn ready: use frozen sweetcorn (thawed and patted dry with kitchen paper) or cut the kernels off 4–5 fresh cobs. The drier the corn, the better it chars.
2. Finely chop the red onion, mince the garlic, thinly slice the red chilli and finely chop the green chilli (seeds out for less heat). Chop the coriander.
3. In a small bowl, mix the vegan mayo, lime juice, half the chilli powder, the nutritional yeast and the salt. Set aside.
4. Heat the oil in your largest frying pan (cast iron is ideal) over high heat until it shimmers.
5. Add the corn in a single layer. Leave it alone for 3 minutes so it chars underneath – it will pop and spit, so keep a lid handy. Stir, then leave again for 2 minutes. Repeat until most kernels have brown, blistered spots (about 8–10 minutes in total).
6. Add the onion, garlic and both chillies and stir-fry for 1 minute.
7. Take the pan off the heat and let it cool for 2 minutes so the dressing doesn't split.
8. Stir in the dressing until all the corn is coated, then fold in most of the coriander.
9. Spoon into cups or small bowls. Top with the remaining coriander, a sprinkle of the remaining chilli powder and an extra squeeze of lime. Serve warm with a spoon.