Mexican Corn Salad

Name: Mexican Corn Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 ears of fresh corn, husked; Olive oil for brushing; ¼ cup sour cream; 3 finely chopped spring onions; ½ green or red pepper diced into small cubes (optional); Zest and juice of 1 lime; A handful of finely chopped fresh coriander; 100g of grated halloumi or crumbled feta; 1 tbsp of pickled Jalapeños or to taste (optional); 2 tsp Gewürzhaus Mini Mex Taco Spice

Easy

30mins

Vegetarian

Mexican Corn Salad

Rated 4.7 stars by 7 users

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Ingredients

4 ears of fresh corn, husked
Olive oil for brushing
¼ cup sour cream
3 finely chopped spring onions
½ green or red pepper diced into small cubes (optional)
Zest and juice of 1 lime
A handful of finely chopped fresh coriander
100g of grated halloumi or crumbled feta
1 tbsp of pickled Jalapeños or to taste (optional)
2 tsp Gewürzhaus Mini Mex Taco Spice

Directions

Preheat a grill or skillet to medium-high heat. Brush the corn with olive oil and grill for 2–3 minutes or until char marks form. Remove from the grill and set aside.
Allow the corn to cool slightly, then cut the kernels from the cob. The best way to do this is by placing the cob inside a bowl so they don’t go everywhere.
In a separate large bowl, combine the sour cream, spring onions, green or red pepper (if using), corn, the lime zest and juice. Stir a few times to coat evenly.
Add the cheese, coriander, jalapeños and Mini Mex Taco Spice. Adjust seasoning to taste.
Serve immediately or chill until needed.