Slightly charred sweetcorn with a slight chilli kick and freshness from the lime juice. This makes a perfect side dish for all Mexican food and is so easy and tasty.
If you follow my blog regularly, you’ll know a couple of things about me; I’m quite fussy and I love Mexican food. I was looking for a sweetcorn side dish and this recipe caught my eye on Pinterest. As with a lot of recipes, I had to make a few adjustments like leaving out the coriander and red onion (I can’t stand coriander and don’t like raw onions – see I told you I was fussy!) After adapting the ingredients it left a fantastic side dish using one of my favourite ingredients – sweetcorn!
When I was younger, like all children I often fancied a snack when I came home from school. One of my favourite things to eat was sweetcorn straight from the tin. My love for sweetcorn is quite specific though – it has to be tinned and it has to be with added salt and sugar. Frozen sweetcorn just doesn’t cut it and although I do occasionally have corn on the cob in restaurants I like, more often than not I don’t.
This recipe has quickly become one of our favourites. As there are only two of us, I started off by making half the amount but I quickly started making the full amount so that there are left overs but more often than not we have to stop ourselves demolishing the whole lot!
680g sweetcorn (2 large tins)
2 tbsp olive oil
3 tbsp mayonnaise
2 tbsp lime juice
1 garlic clove, minced
½ tsp chilli powder
salt and pepper to taste
feta cheese to sprinkle on top
- Heat the oil in a pan over a medium heat. Add the sweetcorn and let it cook until it starts to char making sure you stir it occasionally
- In a bowl mix together the mayonnaise, lime juice, garlic, chilli powder, salt and pepper
- When the sweetcorn is nicely charred, let is cool for a couple of minutes before adding to the mayonnaise mix
- Keep any leftovers in the fridge for a couple of days