Mexican street corn salad
- Jennifer Joyce
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Serves 4 as side dish
Prep: 15 mins
Cook: 10 mins
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Enjoy all the flavours of Mexican-style corn on the cob in this salad (called esquites). Grilled corn is sliced off the cob, then mixed with zesty lime, chili and salty cheese
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Ingredients
Units:
MetricUS
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4 tbsp mayonnaise
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6 corn cobs
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2 limes
zested and juiced
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1 tsp smoked paprika
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2 fresh jalapeños
stems removed, sliced
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1 small red onion
diced
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large handful of coriander
chopped
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60g cotija, queso fresco or feta cheese
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Method
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step 1
Preheat an outdoor barbeque or the grill. Spread the mayonnaise over the ears of corn and season with salt and pepper. Grill until the corn is yellow and has blackened in spots, about 5-8 mins. Remove and leave to cool slightly. Slice the corn from the cobs and transfer to a bowl.
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step 2
Add the remaining ingredients and 1 tsp salt, and mix well. Taste and add additional salt or more lime, if needed.
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