Charred Corn Salad
Serves: 6
Prep time: 20 minutes
Cook time: 20 minutes
1 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 6 corn cobs, husks removed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ¼ cup light sour cream
- 2 tablespoons mayonnaise
- 60g Danish fetta, reduced fat
- 3 limes, zest and juiced
- ½ cup coriander leaves, roughly chopped
- 3 spring onions, finely sliced
- ½ teaspoon smoked paprika
Method:
- PREHEAT BBQ or heat a grill pan over medium high heat.
- BRUSH corn cobs with oil and season with salt and pepper.
- BBQ or grill the corn, turning occasionally, for about 18 minutes or until well charred. Cut kernels from the cob once cooled slightly.
- ADD sour cream, mayonnaise, fetta, lime zest and juice to a small bowl and whisk until smooth and creamy. Season with salt.
- SPOON half of the corn into a serving bowl or platter then sprinkle with half of the coriander, spring onion and smoked paprika.
- DRIZZLE on half of the creamy dressing then layer the remaining corn and toppings on top.
What's Great About It:
This delicious side is perfect for your next summer BBQ! The tangy and fresh crema dressing gives this corn a delicious Mexican twist that is sure to be a hit with your guests. You can make the dressing up to a day ahead – just cover and refrigerate until needed.
