Mexican Street Corn Salad
People Serves 4
Prep Time 10 Minutes
Barbecue Time 12 Minutes
DIFFICULTY
1/5
THE INGREDIENTS
- 4 cobs corn, husks removed
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 50 grams grated parmesan
- 2 tablespoons finely chopped coriander leaves, plus extra to garnish
- ¼ red onion, finely chopped
- 70 grams smooth feta, crumbled
- 1 jalapeno, sliced, to garnish
- Smoky hot paprika, to dust
INSTRUCTIONS
- Prepare the charcoal barbecue for direct cooking over medium-high heat (210°C-250°C).
- Lightly coat the corn with olive oil and season all over with salt and pepper.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the corn over direct medium-high heat, with the lid closed, for 12 minutes, quarter turning every 3 minutes or until the kernels are golden.
- Remove the corn from the barbecue and leave to cool slightly. In a medium bowl, combine the mayonnaise, sour cream, lime juice, grated parmesan, finely chopped coriander and red onion. Stir to combine.
- Carefully cut the kernels off the corn cobs. Add the kernels to the mayonnaise mix and stir. Pour the corn into a serving bowl. Top with the crumbled feta, a dusting of smoky hot paprika, sliced jalapenos and finish with fresh coriander.
This recipe is from Weber
Cooking Demo by @dealsysbbq
