Esquites (Mexican street corn salad)
500 g, fresh or thawed, frozen kernels
½ tsp, finely grated
2 individual, thinly sliced
2 tbs, chopped
1 individual, chilli, fresh, deseeded, finely chopped
Reduced fat feta cheese
70 g, crumbled
1 x 3 second spray(s)
- 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.
- 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.