A quick and easy to make side-salad to have with a variety of Mexican dishes. Perfect with tacos or part of a Mexican inspired nourish bowl.
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Prep Time 5 minutesmins
Cook Time 10 minutesmins
Course Side Dish
Cuisine Mexican
Servings 4
Ingredients
2corn cobs
1large tomatodiced
½red oniondiced
1green chilliseeds removed then diced
2tablespoonschopped coriander
½teaspoonground cumin
½teaspoonsmoked paprika
½tablespoonolive oil
Juice of 1 lime
½teaspoonsalt
½teaspooncracked black pepper.
Instructions
Remove the husk from the cobs.
Heat a large frying pan over high heat. The pan should be big enough to fit the corn in. If you don’t have a large enough pan, the cobs can be cut in half.
Once the pan is hot, add the cobs and cook until the corn is lightly charred on all sides. Turning the cobs regularly.
Once the corn is charred remove them from the pan and set aside until cool enough to handle. Once cool enough to handle cut the corn kernels off the cob by running a knife down each side.
Add the corn kernels to a bowl with the rest of the ingredients. Stir to evenly distribute everything and set aside for at least 5 minutes for the flavours to infuse. Taste for seasoning before serving.