This Mexican Street Corn Salad makes a perfect side dish to so many different dishes. The charred sweetcorn is delicious with a subtle chilli kick and freshness from the lime juice and mayo.
Heat 2 tbsp sunflower oil in a pan over a medium heat. Add 680g tinned sweetcorn and let it cook until it starts to char making sure you stir it occasionally
When the sweetcorn is nicely charred, let it cool for a couple of minutes
Add the sweetcorn to a bowl along with 3 tbsp light mayonnaise, 2 tbsp lime juice, 1 clove minced garlic, ¼ tsp ancho chilli powder and ½ tsp sea salt and stir
Finish by sprinkling 10g feta on top
Keep in the fridge for 2-3 days
Nutritional information is given as a guide only and my vary.
Mexican Street Corn Salad https://www.curlyscooking.co.uk/mexican-sweetcorn-salad/