Get the party started with this Mexican street corn salad.
- 35 mins + cooling
- 6 whole mealies, husked
- ½ red onion, chopped
- 45ml mayonnaise
- 45ml sour cream
- juice of 1 lime
- 3ml cayenne pepper
- handful coriander, chopped
- 60ml feta, crumbled
- corn chips, to serve
- Cook mealies in salted boiling water for 10 minutes. Heat a griddle pan on high and cook mealies for about
2 minutes on each side or until charred. Cool slightly. Cut kernels off cobs.
- Combine kernels, onion, mayo, sour cream, lime juice, cayenne and coriander. Season. Sprinkle over the
feta and coriander. Serve with chips.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: January, 2019