Mexican-Inspired Corn Salad Recipe
This is a super fresh, zingy corn salad featuring our Chipotle and Lime Aioli. Serve it up with burritos or use as a dip with tortilla chips. It's so fresh, this is a must-try Spring/Summer recipe.
8 sweetcorn cobettes
¾ red onion
3 spring onions
White wine vinegar
Chipotle and Lime Aioli
5-10 mint leaves
Oil your corn cobettes and sprinkle over a generous amount of salt and smoked paprika, rub it all in
Air fry the corn for 15-20 minutes, turning occasionally until they’re nicely charred. You could also pan sear instead
Finely slice red onion, add to a bowl with a splash of white wine vinegar and salt for a quick pickle. Mix together so that the onions are nicely coated and leave to sit
Finely slice your spring onions
Once the corn is cooked and with a sharp knife, slice the corn separating the juicy charred sweetcorn from the core
Finely chop a good bunch of coriander and some mint leaves
Add everything to a big bowl and then add 2 dessert spoons of Chipotle and Lime Aioli. Give everything a good mix. This will give the salad a creamy, zingy boost
To serve, sprinkle with some smoked paprika. Enjoy!