Esquites (Mexican sweetcorn salad) recipe
 This charred sweetcorn dish is spiced up with chipotle chilli flakes and served in a feta and soured cream dressing. It's made in an outdoor wood-fired oven, but you could also use a conventional oven. 4 large heads fresh sweetcorn, husks removed3 tbsp olive oil1–2 tsp chipotle chilli flakes, to taste (or regular chilli flakes)100g/3½oz feta, crumbled3 heaped tbsp soured cream½ bunch spring onions, finely sliced1 garlic clove, crushedsmall bunch fresh coriander, choppedsalt and freshly ground black pepper 4 large heads fresh sweetcorn, husks removed 3 tbsp olive oil 1–2 tsp chipotle chilli flakes, to taste (or regular chilli flakes) 100g/3½oz feta, crumbled 3 heaped tbsp soured cream ½ bunch spring onions, finely sliced 1 garlic clove, crushed small bunch fresh coriander, chopped salt and freshly ground black pepper Method The oven needs to be fired up to a good roasting temperature of about 250–260C, with plenty of live flames but not a roaring pizza temperature.Take one of the heads of corn and hold it firmly with one end down on a chopping board. Use a sharp knife to slice downwards, skimming off the kernels of corn. You need to get a feel for how deep to cut – too shallow and you will waste corn, too deep and you may end up with woody bits. Scoop up the kernels – they will no doubt have scattered far and wide – and put them into a large roasting tin. Repeat with the other heads of corn. Pour over the oil, add the chilli flakes and season with salt and pepper. Toss well to mix.Make the dressing by putting most of the feta in a large bowl (one big enough to mix the corn through once cooked). Add the soured cream, spring onions, garlic and most of the coriander and mix. (The reserved feta and coriander will be used as a garnish.) Set the dressing aside while you roast the corn.Roast the corn near the embers so the corn gets a blast of good strong heat. Roast for about 20–25 minutes or until nicely charred in places, sliding the tin out and tossing everything around a couple of times to make sure it cooks evenly.Tip the corn into the bowl of dressing, scraping any little caramelised bits in too – they will add bags of flavour. Toss well to mix, then spoon into a serving dish. Scatter over the rest of the feta and coriander.Serve while hot, or leave to cool to room temperature. It keeps well in the fridge for up to 3 days, but do allow it to come back to room temperature before serving for maximum flavour. The oven needs to be fired up to a good roasting temperature of about 250–260C, with plenty of live flames but not a roaring pizza temperature. The oven needs to be fired up to a good roasting temperature of about 250–260C, with plenty of live flames but not a roaring pizza temperature. Take one of the heads of corn and hold it firmly with one end down on a chopping board. Use a sharp knife to slice downwards, skimming off the kernels of corn. You need to get a feel for how deep to cut – too shallow and you will waste corn, too deep and you may end up with woody bits. Scoop up the kernels – they will no doubt have scattered far and wide – and put them into a large roasting tin. Repeat with the other heads of corn. Pour over the oil, add the chilli flakes and season with salt and pepper. Toss well to mix. Take one of the heads of corn and hold it firmly with one end down on a chopping board. Use a sharp knife to slice downwards, skimming off the kernels of corn. You need to get a feel for how deep to cut – too shallow and you will waste corn, too deep and you may end up with woody bits. Scoop up the kernels – they will no doubt have scattered far and wide – and put them into a large roasting tin. Repeat with the other heads of corn. Pour over the oil, add the chilli flakes and season with salt and pepper. Toss well to mix. Make the dressing by putting most of the feta in a large bowl (one big enough to mix the corn through once cooked). Add the soured cream, spring onions, garlic and most of the coriander and mix. (The reserved feta and coriander will be used as a garnish.) Set the dressing aside while you roast the corn. Make the dressing by putting most of the feta in a large bowl (one big enough to mix the corn through once cooked). Add the soured cream, spring onions, garlic and most of the coriander and mix. (The reserved feta and coriander will be used as a garnish.) Set the dressing aside while you roast the corn. Roast the corn near the embers so the corn gets a blast of good strong heat. Roast for about 20–25 minutes or until nicely charred in places, sliding the tin out and tossing everything around a couple of times to make sure it cooks evenly. Roast the corn near the embers so the corn gets a blast of good strong heat. Roast for about 20–25 minutes or until nicely charred in places, sliding the tin out and tossing everything around a couple of times to make sure it cooks evenly. Tip the corn into the bowl of dressing, scraping any little caramelised bits in too – they will add bags of flavour. Toss well to mix, then spoon into a serving dish. Scatter over the rest of the feta and coriander. Tip the corn into the bowl of dressing, scraping any little caramelised bits in too – they will add bags of flavour. Toss well to mix, then spoon into a serving dish. Scatter over the rest of the feta and coriander. Serve while hot, or leave to cool to room temperature. It keeps well in the fridge for up to 3 days, but do allow it to come back to room temperature before serving for maximum flavour. Serve while hot, or leave to cool to room temperature. It keeps well in the fridge for up to 3 days, but do allow it to come back to room temperature before serving for maximum flavour.