Mexican chicken stew
Bring a touch of Mexican flavour to your midweek meal with this low-fat, one-pan supper
Mexican street corn salad
Serves 4 as side dish
Prep:
Cook:
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
Skip to ingredients
- 4 tbsp mayonnaise
- 6 ears of corn
- 2 limeszested and juiced
- 1 tsp smoked paprika
- 2 fresh jalapeñosstems removed, sliced
- 1 small red oniondiced
- large handful of cilantrochopped
- ½ cup cotija, queso fresco or feta cheese
Method
step 1
Preheat an outdoor barbeque or the broiler. 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.
