Esquites

Picos tacos, in Mackie Mayor and Alty market, started my obsession with this, and after looking into it, I found out how to make it in some form.
Corn, feta, spring onions, garlic, coriander and tajin. This isn’t esquites without the tajin, so get some.
Get to picos for the real deal, it’ll blow your head off.

Recipe, makes 1 small bowl

1 tbsp oil
1 cup corn
50g feta, crumbled
1 tbsp mayonnaise
2 spring onions, finely chopped
1/2 clove garlic, crushed
Sprinkle of tajin
Juice of 1/2 a lime
Coriander, finely chopped

Method

1. Add 1 tbsp oil to a frying pan, heating on medium-high heat.

2. Once your oil is hot, add your corn and fry until charred - toss around until all the sides have blackened parts.

3. In a mixing bowl, mix your mayonnaise, lime juice, the whites of your spring onions, your crushed garlic, and your feta.

4. Season with salt and pepper, and mix through a sprinkle of chopped coriander.

5. Once your corn is nicely charred, add to the bowl with the mayonnaise mix.

6. Stir everything well, then add to your serving bowl. Top with some more crumbled feta, the greens of your spring onion, coriander, a drizzle of oil, and a sprinkle of tajin.

Notes + Variations:

You could make this vegan too, using vegan subs.
Best served with some tortilla chips, or as a side to tacos etc.