Sunday, 14 June 2015

Esquites with beef brisket and new potatoes

Esquites with beef brisket and new potatoes

  • 4 corn on the cob
  • 1/2 red onion finely diced
  • 2 tbsp chopped coriander
  • 4 tbsp crumbled feta cheese
  • 2 tbsp mayonnaise 
  • 2 tbsp lime juice
  • Salt & pepper
  • 1 clove of minced garlic
  • Few slices of jalapeño peppers finely diced
  • Kankun habanero sauce

Heat a large frying pan with a tablespoon of vegetable oil.  Slice the corn off the cob, place into the frying pan and cook for several minutes, add the garlic and stir.  Cook for 10 more minutes, stirring occasionally.  Once done, put the sweet corn into a large bowl, add the coriander, red onion, mayo, pinch of salt, few grinds of black pepper, lime juice and a good few dashes of habanero sauce (more or less depending how hot you like it) along with the feta cheese (reserving some to top the dish) and jalapeño peppers, stir thoroughly and serve with your dish.  

For this dish I served alongside BBQ beef brisket and jersey new potatoes tossed in butter.

This is a fresh and summery dish, great for bbq's and for eating Al fresco.