Easy Steps

01

After removing the husk and silks, boil the cobs in water for about 10 minutes or until the kernels are tender. Once cooked, let the corn cool slightly and then cut the kernels off the cob with a sharp knife.

02

In a large pan, melt the butter over medium heat. Add the minced garlic and cook for about 1-2 minutes, stirring constantly, until fragrant but not browned. Add the bay leaf, salt, and 2 cups of water. Stir to combine and bring to a simmer. Let the mixture cook for about 5 minutes, allowing the garlic and bay leaf flavours to infuse the water.

03

Add the corn kernels to the pan with the butter and garlic mixture. Stir well to coat the corn in the butter and seasonings. Cook the corn for about 5-7 minutes, stirring occasionally, until the corn is tender and well-flavoured. You can let some of the water evaporate for a thicker consistency, but the mixture should remain slightly saucy.

04

Take a small bowl to mix together the mayonnaise, yogurt, and the juice of 2 lemons. Add the paprika, zest of 1 lemon, and a pinch of salt. Stir until smooth and well combined. Adjust the seasoning to taste, adding more lemon juice, paprika, or salt as needed.

05

Once the corn is cooked and slightly cooled, remove it from the heat and discard the bay leaf. Stir in the creamy dressing, making sure the corn is well coated with the sauce. Add the chopped fresh coriander leaves and mix them in.

06

Gently fold in the crumbled or grated cheese, reserving a small amount to sprinkle on top for garnish. Squeeze the juice of the remaining 2 lemons over the salad to add brightness.

07

Adjust the seasoning, adding more salt or paprika if desired and serve the warm Mexican corn salad in a large bowl, garnished with the remaining cheese and a sprinkle of paprika or fresh coriander. This dish is best served warm but can be enjoyed at room temperature as well.

Additionally, if you wish to make this recipe vegan, you can replace the butter with olive oil or vegan butter, and swap the mayonnaise and yoghurt with plant-based alternatives (e.g., cashew cream, vegan mayo, or coconut yoghurt).

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