20th July 2020
Spice up your summer BBQ with this delicious Mexican salad recipe, served warm or prepare the night before and serve cold.
6 corn cobs
2 tbsp grapeseed oil
1 Arbol chillies (or any spicy chillies if not available)
½ onion, finely diced
½ tsp smoked paprika
Juice of 1½ lime, plus extra lime wedges to serve
1 tbsp sour cream
½ bunch coarsely chopped coriander
100 g of either of the cheeses (queso fresca, cojita or feta)
Preheat a barbecue, preferably woodfire or coal, to high.
Cook corn in a large saucepan of boiling salted water until tender about 8 mins, then drain well.
Brush corn with half the oil, then grill, turning occasionally, until well charred all over about 8 minutes again
Remove from grill and cut kernels off cob.
Heat remaining oil in a frying pan over medium heat. Add chillies, corn, onion and paprika, and cook, tossing to combine about 2 mins.
Transfer corn mixture to plates (remove chillies), squeeze over lime juice and top with sour cream, coriander and a pinch of chilli powder. Serve with lime wedges.
Can be served warm or cold