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Mexican Street Corn Salad with Avocado Recipe

Recipe by Beckbitesback

Ingredients

For the dressing
½ avocado, mashed
40g feta
50ml milk
1 tbsp yoghurt
1 garlic glove, crushed
1 tbsp tajin
1 lime, juiced
Handful coriander, finely chopped
Handful chives, finely chopped

For the salad
2 tbsp oil
1 ½ cups corn or 3 corn on the cobs
Salt and pepper
Crumbled feta

Method

Step 1: Cut your corn off the cob, or weigh out your frozen/tinned corn
Step 2: Add 1 tbsp oil to a large frying pan on medium heat to warm up
Step 3: Once the oil is hot, pour in half the corn and allow it to char on every side, stirring occasionally
Step 4: Pour the cooked corn into a mixing bowl and repeat with the rest of the corn
Step 5: In a small bowl, mash your avocado, then mash 40g feta in with the avocado, add all the other dressing ingredients and mix, then season to taste
Step 6: Pour the dressing over the corn and mix well, then top with crumbled feta, chopped coriander, and chilli flakes, and serve