Elote - Mexican Street Corn - Salad

• 4 ears fresh corn, husked
• OR
• 500g frozen sweetcorn, defrosted
• Extra-virgin olive oil, for brushing or frying
• 1 1/2 tbsp mayo
• 1 clove garlic, minced
• 1 lime, Zest and juice
• 1/3 cup spring onions, finely sliced
• 1/4 cup crumbled Cotija or feta cheese
• 1/4 cup fresh corander leaves, finely chopped
• 1/4 tsp smoked paprika or chili powder
• 1 jalapeño pepper, diced (optional)
• 1/4 tsp sea salt

If using corn on the cob - Preheat a grill to medium-high heat.

Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside. If using the jalapeño, roast it alongside the corn.

Once cool, slice the kernels off the cobs and refrigerate until cold.

If using frozen corn, defrost thoroughly and then fry in a little olive oil until starting to brown and char.

Set aside to cool and then refrigerate until cold.

In a large bowl, combine the mayo, garlic, and lime zest and juice. Add the corn to the bowl along with the spring onion.

Stir to coat, then add the cheese, cilantro, smoked paprika, jalapeño, and salt.

Season to taste and serve immediately or chill until ready to serve.