Esquites: toasted corn cup with queso fresco and lime

Ingredients

For 1 serving

• Canned sweetcorn120 g
• Queso fresco20 g
• Extra virgin olive oil1 teaspoon
• Cilantro3 g
• Cayenne pepperto taste
• Lime juiceto taste
• Saltto taste

Contains: lactose

Method

1. Drain the sweetcorn, rinse it and dry it well with kitchen paper: dry, it toasts instead of stewing.
2. Heat the oil in a frying pan over high heat, add the corn and toast for 5 minutes, stirring little, until plenty of kernels are golden and lightly charred.
3. Meanwhile crumble the queso fresco with your fingers; wash, dry and chop the coriander.
4. Transfer the hot corn to a small bowl and dress with the lime juice and a pinch of salt.
5. Top with the queso fresco, the coriander and a pinch of chilli powder.