This is something that I’ve eaten a few times on our various road trips to the US Southwest. I’ve had it made very simply and turned into something elegant and fancy dressed with micro herbs, but this is how I like it best.
Sweetcorn in another thing (along with avocado) that is just better on this side of the pond. I’m definitely going to try to eat my fill of it before we move back to the UK in a few weeks.
If you can’t find cotija cheese then something like Wensleydale works quite well.
serves 2 (but easily multiplies)
2 cobs of sweetcorn
2 tbsp mayonnaise
1 tsp chipotle paste
juice of 1 lime
1 red or green chili
50g cotija cheese
1 small bunch coriander
black pepper to taste
Remove the husks and stringy bits (which probably have a real name) from the sweetcorn and soak the cobs in water for 10-15 minutes. Finely dice the chili and chop the coriander. Set these aside and put a griddle pan over a moderate heat.
Add the sweetcorn to the pan and cook it until it is a little charred on all sides.
Combine the mayonnaise, chipotle paste, lime juice and black pepper in a small bowl and mix until smooth.
Cut the corn kernels from the cobs and toss them in the dressing along with the chili and coriander. Finally crumble the cheese and fold this through the salad.