Esquites has to be one of my favourite ways to eat corn. The kernels are cut from the cob and caramelised in a hot pan to bring out all of their nutty sweetness, while the base of the dressing for the corn is a mixture of mayonnaise and lots of lime juice, which we also use to marinate the chicken. In other words, this is a really simple dish to bring together.

Later, you add crumbled cheese (Mexican cotija, if you can find it, or Greek feta, a delicious substitute), fresh coriander and fresh jalapeno to the caramelised corn to make a perfect, late-summer meal.