Tex-Mex-style sweetcorn salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a side
Ingredients
- 3 cobs or 2 x 165g tins sweetcorn, drained
- ½ red onion, finely chopped
- ½ a clove garlic, crushed
- 2 limes, juiced
- 1 Romano red pepper, diced
- 2 sticks celery, diced
- 1 small ridge cucumber, diced
- 1-2 tbsp of drained and chopped red pickled jalapeños from a jar, plus extra to serve
- 1 tsp cumin seeds, toasted
- 5 tbsp soured cream
- a small bunch coriander, chopped, plus extra to serve
- 100g feta, crumbled
Method
- STEP 1
If using fresh sweetcorn, stand the cobs on their ends and run a sharp knife down to cut off the kernels. Blanch for 1 minute in boiling salted water and drain well, then rinse in cold water before draining again (tinned or frozen sweetcorn just needs draining on kitchen paper.)
- STEP 2
Put the red onion in a large bowl with the garlic, lime juice and a big pinch of salt. Toss together and leave for 10 minutes while you prep the rest of the veg. Add the remaining ingredients, apart from the feta, toss really well and season. Spread out on a platter and sprinkle over the feta, along with the extra coriander and jalapeños.
