Monday, 27 June 2016

Mexican Street Corn Salad with Lime Mayo

Happy Monday everyone! I thought I'd kick off the week with a bright and sunny salad just to cheer us all up.

Everyone in my office is fed up with the 'Brexit' results, fed up with everyone talking about it and worried about what happens now. I know it seems a bit frivolous of me to suggest that a sweetcorn salad will sort it all out but, hey, food is what I do! I did what I could, I voted, now it's up to our elected politicians to sort out the mess that, lets face it, they created!

So, Mexican street corn salad. I love this dish, its fun and quick to make, you can use fresh, frozen or tinned corn and you can have it hot or cold, with mayo or without, add extras or keep it simple........but the best bit for me is........ when anything is called 'street food' it seems to give me a licence to keep it messy, chop herbs roughly, cook quickly and use robust flavours........ so I have loads of fun producing the dish, whilst chatting with family and friends and then eating it loaded onto corn chips.

Recipe - enough for six

450g frozen, tinned or fresh corn
Juice and zest of 2 limes
1 jalapeno pepper chopped - deseed it you wish
Large handful fresh coriander chopped
Large handful flat leaf parsley chopped
2 cloves garlic- crushed
1 teaspoon chilli flakes
3 tablespoons mayonnaise
salt and pepper to taste

Optional extras - chopped red onion, chopped peppers (any colour), grated cheese, spring onions, a teaspoon of smokey paprika or chopped avocado.

There are two ways you can make up this dish.

A) Using tinned (or pre-cooked and cooled corn) prepare all your ingredients and then throw them all in a bowl and mix to coat everything with the mayonnaise and serve. Nice and easy.


B) Heat a couple of tablespoons of olive oil in a pan. add the corn, frozen or otherwise, and cook until it starts to colour. Stir occasional - will take about 5-6 minutes. Whilst the corn is cooking, mix together the mayonnaise, lime juice and zest, garlic and chilli flakes, season to taste.

If you want it without the mayo - just leave it out or add natural/greek yogurt instead.

When the corn is done turn it all into a large serving bowl and stir in the jalapeno pepper, the chopped herbs and any other optional extras you wish. Fold in the mayonnaise and add more black pepper if needed. Serve warm or allow to cool in the fridge before serving.

This dish will keep well in the fridge so it's great to make ahead of time or to prepare for picnic and barbecues. You can use it as a side dish or serve as a chunky dip for nachos. It's also good loaded on to burgers or jacket potatoes - so it's a very versatile recipe to have in your repertoire.

Have a great day
Love Lizx

 Street Corn Salad