Mexican Corn Salad
This is a creamy little salad, with juicy corn kernels that pop in your mouth with sweetness. If you’re longing for the weekend, a shop bought rotisserie chicken with this on the side will make it feel like a summer BBQ party, even if you’re indoors on a Wednesday night.
Ingredients (serves 4):
3 cups corn kernels - canned or frozen are fine
2 large green chillies, deseeded and diced
2 tablespoons mayonnaise
1 tablespoon sour cream
60g feta cheese
1 teaspoon paprika
Juice of 1 lime
2 tablespoons freshly grated parmesan cheese
Fresh coriander leaves, to garnish
Heat up 1 tablespoon of vegetable oil in a large sauté pan over a high heat. Add the corn kernels and toss to coat in the oil. Add the diced green chilli, and keep stirring, cooking until everything is lightly golden brown.
Transfer the corn and chilli to a large mixing bowl, and allow to cool slightly. Add the mayonnaise, sour cream, paprika, lime juice and parmesan cheese. Crumble all but a small chunk of the feta cheese in. Toss to combine all the ingredients.
Transfer to a serving plate, and crumble the remaining feta cheese on top, then garnish with fresh coriander leaves.