Southwestern Street Corn Salad

Ingredients

• Sweet Corn on the Cob

  4 cobs

  $2.40

• Olive oil

  1 tbsp

  $0.10

• Sour cream

  3 tbsp

  $0.35

• Feta cheese

  100 g

  $1.40

• Lime

  1 medium

  $0.40

• Jalapeño Pepper

  1 medium

  $0.18

• Coriander

  0.5 bunch

  $0.30

• Smoked Paprika

  0.5 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Feta cheese for Cheddar cheese (1:1) — A firm salty cheese keeps the same role in the salad

• Swap Sour cream for Milk (1:2) — Thinned yoghurt or milk adds the same cooling finish

Preparation

1. 1

   Brush sweet corn cobs with olive oil and grill in a hot cast-iron skillet or grill pan for 10-12 minutes, turning until charred in spots.

2. 2

   Allow corn to cool slightly, then slice kernels cleanly off the cobs into a wide bowl.

3. 3

   Finely dice the jalapeño and chop fresh coriander leaves.

4. 4

   In a small bowl, whisk sour cream, juice of the lime, and smoked paprika together.

5. 5

   Pour dressing over charred corn, toss thoroughly, and crumble feta over the top.

6. 6

   Garnish with chopped coriander and serve warm or chilled.