Mexican corn salad is a sweet and vibrant summer salad that celebrates the beautiful flavour of fresh corn on the cob. Walk down any street in Mexico and you won’t be far from the scent of freshly cooked corn, coming from the numerous street corn vendors -that are so popular with tourists and locals alike. Corn isn’t actually a vegetable, but a cereal grain. It was first cultivated in Mexico, and remains a staple in Mexican cuisine. We’ve combined it with a sauce flavoured with lime, paprika and chilli to make our Mexican corn salad. The sauce is so moreish that we’ll forgive you for licking the bowl! The added parmesan gives this Mexican corn salad a luxurious feel, but it’s still a really healthy option. Kids will love getting stuck in and eating the corn kernels straight off the cob. You can always omit the chilli flakes to make this recipe more child-friendly, or just tone it down a little. These sunny cobs of corn are the perfect addition to any summer barbecue spread. Why not try serving them alongside buttermilk chicken skewers and easy butterflied prawns.
- 4 large corn on the cob, halved
- For the sauce
- Zest and juice of 2 limes
- 4tbsp crème fraiche
- 20g finely grated vegetarian Parmesan, plus extra to serve
- ½tsp smoked paprika
- ½tsp chilli flakes
Grill the corn on a BBQ or in a hot griddle pan at a medium-high heat for 15-20 min, turning every 5 mins until it is both cooked through and charred.
To make the sauce, mix together the lime juice and zest, crème fraiche, Parmesan, paprika and chilli flakes. Spoon the sauce over the warm cobs of corn and top with a little extra Parmesan to serve.