Charred Corn Salad with Chilli-Lime Mayo

Ingredients

• 4 Sweetcorn on the cob, husks and silk removed
• 1 tbsp Neutral oil
• 4 tbsp (60 ml) Mayonnaise
• 2 Limes, zest of 1, juice of 2
• 1 tsp Chilli powder
• ½ tsp Smoked paprika
• 1 small Garlic clove, finely grated
• 1 Jalapeño, finely diced, seeds removed for less heat
• 1 small Red onion, finely diced
• 57 g (2 oz) Cotija or feta cheese, crumbled
• Small handful Fresh coriander (cilantro), chopped
• ½ tsp Fine salt

You’ll need: Large cast-iron or heavy frying pan, Sharp knife

Method

1. 1

   Char the corn. Rub the corn with the oil. Heat a large cast-iron or heavy frying pan over high heat until very hot. Cook the cobs for 10 to 12 minutes, turning every couple of minutes, until browned and charred in spots. Ventilate the kitchen, as it will smoke a little.

2. 2

   Cut off the kernels. Let the corn cool for 5 minutes. Stand each cob upright in a wide bowl and slice downwards with a sharp knife so the kernels fall into the bowl.

3. 3

   Make the dressing. Stir the mayonnaise, lime zest and juice, chilli powder, smoked paprika, garlic and salt together in a small bowl.

4. 4

   Combine. Add the dressing, jalapeño and onion to the warm kernels and toss. Top with the cheese and coriander, and serve warm or at room temperature.