Slightly charred sweetcorn with a subtle chilli kick and freshness from the lime juice. This Mexican Sweetcorn Salad makes a perfect side dish 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 most recipes I see, I have adapted it to my tastes and now have a fantastic side dish using one of my favourite ingredients – sweetcorn!
When I was at school, like all children I often fancied a snack when I came home. 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 I have occasionally found corn on the cob in restaurants that I like. When I say occasionally, I mean just Nando’s!
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!
Mexican Sweetcorn Salad
Slightly charred sweetcorn with a subtle chile kick and freshness from the lime juice. This Mexican Sweetcorn Salad makes a perfect side dish and is so easy and tasty.
- 680 g sweetcorn (2 large tins) drained
- 2 tbsp olive oil
- 3 tbsp mayonnaise light
- 2 tbsp fresh lime juice
- 1 clove garlic minced
- ¼ tsp chile powder (ancho)
- ½ tsp sea salt
- 30 g feta
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, chile powder and salt
When the sweetcorn is nicely charred, let is cool for a couple of minutes before adding to the mayonnaise mix
Keep in the fridge for 2-3 days