Esquites means fried corn, and here we have a truly delicious but so simple recipe. Traditionally epazote would be used to give its unique flavour, and it is available dried online in the UK, but fresh coriander adds a different but equally good taste. Don’t leave out the chillies as it benefits from a little heat. Serve as a side dish, or a meal on its own wrapped in a tortilla. serves 4

1 large tin drained sweetcorn, or 300g frozen kernels
2 courgettes, sliced (cut the slices in half if very large)
1 large red pepper, sliced
1 medium onion, finely chopped
1 tsp dried epazote or 4 tbsp finely chopped fresh coriander
2 tbsp oil
fresh green chillies, finely chopped (as many as you like!)
salt and pepper to taste

Heat the oil in a large pan and gently fry the onion, chillies and pepper until soft.
Add the courgettes, sweetcorn and epazote if using, cover and cook gently for a few minutes until the courgette starts to soften.
Turn up the heat slightly, stir in the coriander if using and cook for a few more minutes.
Season and serve.

Cook’s notes

You could use this as a vegan filling for an enchilada.
Spoon over a dollop of sour cream or creme fraiche, or grill with some cheese on top and wrap in a tortilla.