Mexican barbecued corn salad

Mexican barbecued corn salad

By
From
Dig In!
Serves
4-6
Photographer
Mark Roper

Charring the corn gives this simple salad an extra smoky dimension and the corn also provides some crunch.

Ingredients

Quantity Ingredient
3 corn cobs
1 large red onion, halved
3 fresh jalapenos
5 large ripe tomatoes, roughly chopped
1 bunch coriander, leaves roughly chopped, some sprigs reserved for serving
3 limes, juiced
100g cotija or crumbled feta cheese

Method

  1. For the barbecued corn salad, bring a large saucepan of water to the boil over medium heat. Add the corn cobs and boil for 3 minutes, until just tender. Remove and drain well.
  2. Place the onion and jalapenos directly over the flame on your cook top or barbecue and cook until blackened all over, about 8-10 minutes. Transfer to a bowl, cover with plastic wrap and allow them to steam in their own heat for a further 5-10 minutes. Remove the plastic wrap and allow to cool.
  3. Cook the corn until lightly charred on all sides either on the barbecue or in a chargrill pan over high heat, about 4-5 minutes.
  4. Remove and set aside to cool. Once the blackened ingredients have cooled down, peel off the charred skins, reserving the smoky inner flesh. Roughly chop the jalapenos and finely dice the onion.
  5. Once the corn has cooled, lay it flat on a board and cut away the kernels using a sharp knife. Combine the corn with the onion, tomato, jalapeno and chopped coriander in a large salad bowl. Squeeze over the lime juice, crumble over the cheese and top with the coriander sprigs.
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