Mexican grilled corn salad smells of charred corn, tastes lightly rich and stays fresh with lime. The kernels keep their sweetness and burst when bitten. The hardest part is grilling the cobs evenly without scorching one side.
Cutting the kernels while the cobs are still warm makes them come away from the core more easily. Tossing the dressing through close to serving keeps the corn from weeping and thinning the bowl.
This batch weighs about 1.2kg, at roughly 343 calories per 100g.
Method
Brush 1 tablespoon cooking oil over 4 corn cobs and grill them over charcoal, turning them steadily until cooked and charred at the edges.
While the cobs are still warm, cut the kernels away from the core with a sharp knife.
Grate 1 garlic clove, squeeze the juice of 1 lime, and finely chop 1 chili, 1 spring onion and 10g cilantro.
Put the corn kernels, chili, garlic, spring onion, cilantro, lime juice, 45g cheese and 30g Lean Mayo in a large bowl.
Toss well, then add 1g paprika and 1 teaspoon salt to taste.
Scatter a little more cheese over the top and serve straight away.
Tips
Without a charcoal grill, the kernels can be cut off raw and fried in a little butter until the edges turn golden.
Jalapeno can be replaced with green horn chili for a similar mild heat.
Ready shredded cheese from the supermarket is convenient and folds through easily.
Lean Mayo is gently rich, so go easy on the lime, as too much sourness covers the charred corn.
Tossing close to serving keeps the corn from weeping and the bowl from going watery.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.