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Mexican grilled sweetcorn salad


Serves: 6 generously as a side
timePrep time: 20 mins
timeTotal time:
Mexican grilled sweetcorn salad
Recipe photograph by Toby Scott

Mexican grilled sweetcorn salad


Serves: 6 generously as a side
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
193Kcal
Fat
14gr
Saturates
6gr
Carbs
8gr
Sugars
4gr
Fibre
2gr
Protein
7gr
Salt
0.5gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 2 tbsp corn oil
  • 6 corn on the cobs
  • 1 x 150ml pot soured cream
  • juice of ½ lime
  • ½ bunch spring onions, finely sliced
  • 1 tbsp pickled jalapeños, finely chopped (or more, to taste)
  • a small handful of coriander, chopped
  • 2 garlic cloves, crushed
  • 100g vegetarian feta cheese, crumbled
  • a pinch of hot chilli powder, to garnish

Step by step

Get ahead
Keep for a couple of days in the fridge; bring to room temperature to serve.
  1. Add the oil to a large frying pan and set over a medium-low heat.
  2. Take a sweetcorn cob and put it one end down onto a chopping board. Hold firmly with one hand and use a small sharp knife to slice off the kernels from top to bottom, turning the cob until you have cut them off all the way round. Don’t slice too deeply or you’ll end up with woody bits. Scoop up the kernels and add to the pan, stirring briefly to coat in oil. Repeat with the rest of the cobs, adding the kernels to the pan as you go.
  3. When all the sweetcorn is prepped and in the pan, turn the heat up high and allow to cook for a good 20-25 minutes, stirring frequently. You are looking to colour and lightly char the kernels in places. It will add lots of flavour, so don’t rush this step.
  4. Meanwhile, add the soured cream, lime juice, spring onions, jalapeños and coriander to a mixing bowl and stir until combined. Season; set aside.
  5. Once the sweetcorn is ready, add the garlic to the pan; stir-fry for 30 seconds then turn off the heat. Tip the sweetcorn into the bowl; stir to coat in the dressing. Fold in most of the feta.
  6. Tip into a serving dish; sprinkle over a little chilli powder and the reserved feta. Serve warm, or at room temperature if you prefer.

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