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Mexican street corn salad

Esquites (Mexican street corn salad)

3
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
This super tasty charred corn salad gets a kick from the chilli powder and comfort from the crumbly cheese. Enjoy it warm, or chill and serve cold.

Ingredients

Corn

500 g, fresh or thawed, frozen kernels

Low-fat mayonnaise

2 tbs

Lime rind

½ tsp, finely grated

Lime juice

1 tbs

Chilli powder

¾ tsp

Smoked paprika

¼ tsp

Green shallot(s)

2 individual, thinly sliced

Fresh coriander

2 tbs, chopped

Jalapenos

1 individual, chilli, fresh, deseeded, finely chopped

Reduced fat feta cheese

70 g, crumbled

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven grill to high. Line a large shallow-sided baking tray with foil. Spread corn over prepared tray and lightly spray with oil. Grill for about 10 minutes or until lightly browned in spots. Stir corn and grill for a further 3-5 minutes until kernels are evenly browned. Remove tray from oven and cool slightly.
  2. Meanwhile, whisk mayonnaise, lime rind and juice, chilli powder, paprika and ¼ teaspoon salt in a medium bowl. Stir in grilled corn, shallots, coriander and jalapeño, then gently fold through feta. Serve.

Notes

INGREDIENT TIP: Jalapeños are fleshy chillies with a medium heat. They are usually harvested green and are used widely in Mexican cooking. You’ll find them at greengrocers and major supermarkets.

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