Esquites, Mexican Charred Corn in a Cup

📝 Ingredients

• 2 tins sweetcorn (280 g drained)
• 2 tsp sunflower oil
• 1 spring onion (about 30 g)
• 80 g Greek yoghurt, 2% fat
• 40 g feta
• 1 lime (zest and juice)
• 10 g fresh coriander
• ½ tsp smoked paprika
• Salt, black pepper

🍴 Utensils

• Large frying pan with lid
• Colander
• Clean tea towel
• Bowl
• Fine grater
• 2 cups or glasses

📖 Steps

1. Drain the sweetcorn in a colander, rinse it quickly under cold water, then spread it on a clean tea towel and pat it thoroughly dry. This is the key step: damp corn steams instead of charring.
2. Finely slice the spring onion, separating the white from the green. Chop the coriander, leaves and tender stalks. Finely grate the lime zest (only the green part), then squeeze out all the juice.
3. In a bowl, mix the Greek yoghurt, lime zest and juice, half the smoked paprika, a pinch of salt and some pepper. Taste: the sauce should be nicely tangy, as the corn and feta will mellow it.
4. Heat the oil in a large frying pan over a high heat until very hot. Add the corn in a single layer and leave it untouched for 3 to 4 min, so the kernels brown and pick up dark spots from the base of the pan.
5. Stir, then continue for 4 to 5 min, stirring only once a minute, until most of the kernels are golden and lightly charred. Set the lid ajar on the pan if the kernels jump: they sometimes pop like popcorn.
6. Add the white of the spring onion, cook for 1 more min, season lightly with salt (the feta is already salty), then remove from the heat and leave to cool for 2 min: if it's too hot, the corn would split the yoghurt sauce.
7. Pour the sauce over the corn and stir to coat the kernels well. Divide between 2 cups, crumble the feta over the top, then sprinkle with the coriander, the green of the spring onion and the rest of the paprika. Eat warm with a spoon.