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Crunchy Tex-Mex Style Sweetcorn Salad |
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| Serves 4 as side |
Prep 20 mins |
Cooking 1 mins |
Easy |
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| - 2 as main |
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My rating |
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Ingredients |
2 - 3 cobs or 2x 165g tins, drained
1/2 red onion, finely chopped
2 limes, juiced
1 Romano red pepper, diced
1 small ridge cucumber, diced
1 tsp cumin seeds, toasted
5 tbsp soured cream
small bunch parsley or coriander,+ extra to serve
100g feta, crumbled
Optional:
1/2 clove garlic, crushed
pittas
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If using fresh sweetcorn,
stand the cobs on their end and run a sharp knife down to
cut off the kernels. Blanch for 1 minute in boiling salted
water and drain well, then rinse in cold water before
draining again (tinned or frozen sweetcorn just need
draining on kitchen paper)
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Put the red onion in a large
bowl with the garlic (if using), the lime juice and a big
pinch of salt. Toss together and leave for 10 mins while
you prep the rest of the vegetables. Add the remaining
ingredients, apart from the feta, toss really well and
season. Spread out on a platter and sprinkle over the
feta, along with the extra parsley.
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Serve as a BBQ side or on its
own with warm pittas for scooping.
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DAILY
DINNERS 
