Mexican Street Corn Salad With Couscous
Smoky grilled corn, a creamy cumin-lime dressing and pearl couscous combine to create this Mexican street corn-inspired salad.
Source
Recipe Info
Servings: 6
Prep: 15m
Cook: 10m
Total: 25m
Ingredients
- 480g frozen sweetcorn (no need to defrost)
- 270g pearl couscous
- 240ml chicken stock
- 180ml water
- 120ml fresh lime juice (about 6-8 limes), divided
- 2 tsp salt, divided
- ½ red pepper, chopped
- ½ small red onion, finely chopped
- 8g fresh coriander, chopped
- 5 spring onions, chopped
- 1 jalapeño chilli, diced (deseeded for less heat)
- 2 tbsp soured cream
- 2 tbsp mayonnaise
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp black pepper
- 75g cotija cheese (or feta), crumbled
Instructions
- Just heat 1 tablespoon oil in a large skillet over high heat and add the corn. Cook until it gets a nice char, about 5-7 minutes. Let cool slightly and transfer to a large bowl.
- Meanwhile, prepare the couscous. In a saucepan, combine the chicken stock, water, 60ml of the lime juice and 1½ tsp of the salt. Bring to the boil, then stir in the pearl couscous. Cover the pan and simmer for 10 minutes. Remove the lid, fluff the couscous with a fork and leave to cool in the pan.
- In a small bowl, whisk together the remaining 60ml lime juice, soured cream, mayonnaise, smoked paprika, ground cumin, black pepper and remaining ½ tsp salt. Set aside.
- Add the cooled couscous to the bowl with the corn, along with the red pepper, red onion, coriander, spring onions and jalapeño. Stir to combine. Drizzle over the dressing, add the cotija cheese and toss gently to combine. Season with additional salt and pepper, if needed.