Mexican Corn Salad

A Can’t-Stop-Eating-It delicious way to serve corn, inspired by the famous Mexican Street corn! I urge you to use fresh corn if you can, but this is still super made with frozen corn. Watch the quick video below to see my mess-free way to cut corn off the the cob! Serves 6 – 8 as a side, leftovers keep well.

Ingredients for 8 servings

4 whole corn on the cob (or 5 cups frozen corn, not thawed)
1 1/2 tbsp olive oil
2-3 tbsp mayonnaise (I use 2 tbsp)
3 tbsp sour cream (or yoghurt)
3/4 cup freshly grated parmesan cheese (Note 1)
1 tbsp Jalapeno, deseeded and finely chopped
1 cup coriander / cilantro leaves, roughly chopped
1 cup shallots / scallions, green and pale green parts, finely sliced
1/2 red onion, finely chopped
Salt & pepper, to taste
Cotija or Feta, to crumble (optional) (Note 2)

Read the Instructions here