Mexican street corn salad
Serves 4 as side dish
Prep:
Cook:
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
Skip to ingredients
Units:
- 4 tbsp mayonnaise
- 6 corn cobs
- 2 limeszested and juiced
- 1 tsp smoked paprika
- 2 fresh jalapeñosstems removed, sliced
- 1 small red oniondiced
- large handful of corianderchopped
- 60g cotija, queso fresco or feta cheese
Method
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.
step 2
Add the remaining ingredients and 1 tsp salt, and mix well. Taste and add additional salt or more lime, if needed.
