Georgia Hughes

Street Corn Salad

SERVES 4

INGREDIENTS

• 4 sweetcorn cobs

• 1 garlic clove, grated

• 1 spring onion, sliced

• 2-3 tbsp soured cream or mayonnaise

• Handful of coriander, chopped

• ½ lime, juice only

• 1 tsp smoked paprika

1 Boil the sweetcorn cobs in a large saucepan of salted water for 5 minutes. Meanwhile, combine the garlic, spring onion, soured cream, coriander, lime juice, smoked paprika and ¼ tsp salt in a large serving bowl and set aside.

2 Pat the cobs dry, then grill or barbecue for 10-15 minutes, turning every few minutes until charred all over. Once charred, cut the corn kernels from the cobs and transfer to the bowl with the soured cream mixture.

3 To serve, top the salad with crumbled feta, sliced chilli and lime wedges.

TO SERVE

• 100g feta, crumbled

• ½ red chilli, thinly sliced

• Lime wedges goodfoodshow. com 116