RecipeTin Eats x Good Food: Charred corn salad with creamy parmesan dressing

Charred corn kernels coated in creamy, cheesy dressing.
Charred corn kernels coated in creamy, cheesy dressing.  Photo: William Meppem

This is a spin on the popular Mexican street-food snack esquites. You can use frozen corn instead of fresh, but it won't be quite as special.


30g (2 tbsp) butter 

2 garlic cloves, finely chopped 

5 cups corn kernels cut from the cob (about 4 large corn cobs)

½ tsp each salt and pepper 

1½ cups finely sliced spring onions (about 3 stems)

Creamy parmesan dressing

½ tsp each salt and pepper 

65g (¼ cup) mayonnaise 

60g (¼ cup) full-fat sour cream

50g (½ cup) finely grated parmesan

1 shallot, very finely minced 

2-3 tbsp fresh lime juice (plus more to taste) 


1. Mix dressing ingredients together in a bowl, then set it aside while you cook the corn. 

2. Melt half the butter in a large skillet over high heat. Add half the garlic, stir, then add half the corn, and half the salt and pepper. Shake to spread, then leave for 30 seconds so it goes golden. Stir briefly, then leave for another 30 seconds. Then stir leisurely for a minute or two until the corn is cooked, sweet and golden. 

3. Transfer to a large bowl, and repeat with the remaining corn. 

4. Pour over the dressing, add spring onions, toss to coat and serve warm.

Tip: To remove the kernels without them flying everywhere, invert a ramekin inside a large bowl. Place the cob on top while you cut.

This recipe features in Nagi Maehashi's festive spread for $20 a head.