Esquites (Mexican street corn salad)
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This super tasty charred corn salad gets a kick from the chilli powder and comfort from the crumbly cheese. Enjoy it warm, or chill and serve cold.
Ingredients
Corn
500 g, fresh or thawed, frozen kernels
Low-fat mayonnaise
2 tbs
Lime rind
½ tsp, finely grated
Lime juice
1 tbs
Chilli powder
¾ tsp
Smoked paprika
¼ tsp
Green shallot(s)
2 individual, thinly sliced
Fresh coriander
2 tbs, chopped
Jalapenos
1 individual, chilli, fresh, deseeded, finely chopped
Reduced fat feta cheese
70 g, crumbled
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven grill to high. Line a large shallow-sided baking tray with foil. Spread corn over prepared tray and lightly spray with oil. Grill for about 10 minutes or until lightly browned in spots. Stir corn and grill for a further 3-5 minutes until kernels are evenly browned. Remove tray from oven and cool slightly.
2
Meanwhile, whisk mayonnaise, lime rind and juice, chilli powder, paprika and ¼ teaspoon salt in a medium bowl. Stir in grilled corn, shallots, coriander and jalapeño, then gently fold through feta. Serve.
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