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BBQ Charred Corn Salad

Serves 6 · Prep 15 min · Cook 10 min — Corn charred over direct heat, tossed with red onion, pepper, jalapeño, feta and coriander in a creamy lime and smoked paprika dressing.

https://claude.ai/chat/c6cc5492-c989-4d5f-92c0-e29398394b74
  • 6 corn cobs
  • 15ml olive oil
  • ½ red onion, finely diced
  • 1 red pepper, diced
  • 1 jalapeño, finely chopped
  • 150g feta, crumbled
  • 20g fresh coriander, chopped
  • 60g mayonnaise
  • 60g sour cream
  • 1 lime, juiced
  • 1 tsp smoked paprika
  • 1 garlic clove, grated
  • 1 tsp salt
  • ½ tsp black pepper
  1. Rub the cobs with the oil and grill over high direct heat, turning, until charred in spots all over, 8–10 min. Cool slightly.
  2. Stand each cob upright and slice the kernels into a large bowl.
  3. Whisk the mayo, sour cream, lime juice, paprika, garlic, salt and pepper.
  4. Add the onion, pepper, jalapeño, coriander and half the feta to the corn. Pour over the dressing and toss.
  5. Top with the remaining feta, extra coriander and a squeeze of lime. Serve at room temperature or chilled.

Best charred on the Egg over direct heat for smoky flavour.

Swap feta for cotija for a Mexican street corn style.

Holds in the fridge for a day — add fresh herbs just before serving.

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