Mexican Corn Salad

Name: Mexican Corn Salad
Ingredients: 5 cups corn cut from the cob (~4 large ears) ((or frozen corn, not thawed, Note 1)); 2 tbsp / 30g butter; 1/2 tsp each salt and pepper; 1/4 cup mayonnaise ((can cut down to 2 tbsp)); 1/4 cup sour cream ((or yoghurt)); 1/2 cup parmesan cheese (, finely grated (Note 1)); 1 tbsp Jalapeno (, deseeded and finely chopped (optional)); 1 cup coriander / cilantro leaves (, roughly chopped); 1 cup green onion (, finely sliced (~2 stems)); 1/2 red onion (, finely chopped); 2 - 3 tbsp lime juice (, fresh (plus more to taste)); 60g / 2 oz Cotija or Feta (, crumbled (optional) (Note 2)); Jalapeno slices, coriander/cilantro leaves, lime wedges (, optional)

"A terrific way to use corn, this Mexican Corn Salad is inspired by the famous Mexican street corn "Esquites". This is Can't-Stop-Eating-It delicious!..."

INGREDIENTS

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5 cups corn cut from the cob (~4 large ears) ((or frozen corn, not thawed, Note 1))

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2 tbsp / 30g butter

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1/2 tsp each salt and pepper

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1/4 cup mayonnaise ((can cut down to 2 tbsp))

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1/4 cup sour cream ((or yoghurt))

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1/2 cup parmesan cheese (, finely grated (Note 1))

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1 tbsp Jalapeno (, deseeded and finely chopped (optional))

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1 cup coriander / cilantro leaves (, roughly chopped)

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1 cup green onion (, finely sliced (~2 stems))

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1/2 red onion (, finely chopped)

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2 - 3 tbsp lime juice (, fresh (plus more to taste))

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60g / 2 oz Cotija or Feta (, crumbled (optional) (Note 2))

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Jalapeno slices, coriander/cilantro leaves, lime wedges (, optional)

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