Mexican Corn Salad

You’ll notice a running theme in the blog posts at the moment. This all leads up to the finale of the pork belly tacos.

This corn salad is a slightly lighter version than a traditional Mexican crema salad, and uses Feta instead of cojita cheese. Cojita cheese is quite difficult to find in your standard supermarket, but Feta has a similar consistency and saltiness to it that means it works wonders with this dish.

You can use fresh corn on the cob that you boil and cook before adding it to the dish, or you can just use canned sweetcorn – it works just as well.


400 g can of sweetcorn, drained
red onion, diced
1 teaspoon ground cumin
1 1/2 teaspoon smoked paprika
1/2 teaspoon chilli powder
1/2 cup fresh coriander, finely chopped
50 grams Feta cheese
4 tbsp fresh lime juice
3 tbsp sour cream
4 tbsp mayonnaise

  1. On a griddle pan, over high heat, cook the corn until it starts to brown and char. Remove from the heat and set aside.
  2. In a small bowl, combine mayonnaise and sour cream. Mix well and set aside.
  3. In a large mixing bowl, add onion, spices, coriander, Feta, corn and lime juice. Combine well. Season with pepper and salt to taste.
  4. Add the sour cream mixture and stir through the corn. Enjoy warm or cold.

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