Mexican Chargrilled Corn Salad

 

 

MEXICAN CHARGRILLED CORN SALAD by Dr Caela Van Niekerk
Ingredients:
– 6 x corn cobs, husks removed
– 1 x bunch of fresh coriander (approximately 30g), finely chopped leaves & stalks
– 1 x red onion/spring onion, very finely sliced
– 1 x finely diced fresh red chili, (more seeds = more heat)
– juice of 1 lime/lemon
– olive oil
– salt & pepper
Method:
1.Chargrill the corn over an open gas flame or (preferably) on the braai for that smokey Mexican taste and really is the magic of this dish.
2.Slice off the cob and place kernels in a serving bowl.
3.Add the rest of the ingredients.
4.Pour over a few glugs of olive oil, lime juice and salt and pepper to taste
5.Toss through and enjoy as a side or just as is!
Saludos!
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