Mexican street corn salad

Enjoy all the flavours of Mexican-style corn on the cob in this salad (called esquites). Grilled corn is sliced off the cob, then mixed with zesty lime, chili and salty cheese

View original recipe on bbcgoodfood.com

side-dishmexican

0

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Instructions

Step 1
Preheat an outdoor barbeque or the grill. Spread the mayonnaise over the ears of corn and season with salt and pepper. Grill until the corn is yellow and has blackened in spots, about 5-8 mins. Remove and leave to cool slightly. Slice the corn from the cobs and transfer to a bowl.
Step 2
Add the remaining ingredients and 1 tsp salt, and mix well. Taste and add additional salt or more lime, if needed.

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