Name: Curtis Stone’s charred corn salad with fetta-coriander crema
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Cuisine: mexican
Ingredients: 8 corn cobs, husks and silks removed; 18.20 gm olive oil; 100g mayonnaise; 28.20 gm sour cream; 65g Danish Fetta, finely crumbled; 3 limes, zest finely grated, juiced; 125.00 ml coriander leaves, finely chopped; 3 spring onions, thinly sliced; 0.63 gm smoked paprika

Curtis Stone’s charred corn salad with fetta-coriander crema

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Elevate your meal with charred corn salad drizzled in creamy lime dressing and topped with paprika, spring onions, and coriander.

Ingredients:

8 corn cobs, husks and silks removed
100g mayonnaise
28.20 gm sour cream
65g Danish Fetta, finely crumbled
3 limes, zest finely grated, juiced
125.00 ml coriander leaves, finely chopped
3 spring onions, thinly sliced
0.63 gm smoked paprika

Instructions:

Preheat the barbecue grill to medium-high heat. Drizzle oil over the corn and sprinkle with salt and pepper. Grill the corn, turning occasionally, for 18 minutes or until nicely charred. Cut the kernels off the cobs into a large bowl.
In a small bowl, combine mayonnaise, sour cream, feta, lime zest, and lime juice. Season the crema with salt and pepper to taste.
Begin by elegantly arranging half of the corn kernels on a stunning serving platter. Drizzle half of the crema over the corn, then generously sprinkle with half of the coriander, half of the spring onions, and half of the paprika. Repeat this picturesque arrangement with the remaining corn kernels, crema, coriander, spring onions, and paprika. Serve this exquisite dish at room temperature.

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