Mexican corn salad

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We had gorgeous weather here last weekend. I made the most of it and sat outside bronzing up and reading, changing between that week’s Stylist, Jo Nesbo’s latest crime novel (read it!) and the latest issues of Bon Appetit and Delicious Magazine

At the same time I was contemplating the best way to jazz up some leftovers and then suddenly I literally saw the answer in front of me; this Mexican corn salad in Bon Appetit’s grilling issue. I had everything at home (not that it requires that many ingredients) and made it the same evening, warming up some left over pork to go with it. And OMG, the salad was amazing! The sweet and slightly smoky corn from the barbecue paired with salty cheese, fresh tangy lime juice, a hint of heat from cayenne and a little bit of mayonnaise for creaminess, this is the ultimate companion to any barbecued meats. 

Do try this at home!

Mexican corn salad, serves 4

Adapted from Bon Appetit

4 ears of corn

3 tbsp mayonnaise

1 tbsp fresh lime juice

1/8 tsp ground paprika

a pinch of cayenne pepper (optional)

about 55 g grated parmesan

2 tbsp chopped coriander + more for serving

salt and black pepper

Preparation

Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.
Whisk mayonnaise, lime juice, paprika, cayenne, cheese and coriander in a large bowl; season with salt and pepper. Add corn and toss to combine. Top with more cheese and coriander.
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