Mexican street corn salad

Ingredients

THE DRESSING

• 1/2 avocado, mashed
• 40g feta
• Handful coriander, finely chopped
• Handful chives, finely chopped
• 1 garlic clove, crushed
• 1 tbsp yogurt
• 50ml milk
• 1 tsp ish tajin
• 1 lime, juiced

THE SALAD

• 2 tbsp oil
• 1 1/2 cups corn or 3 full corn on the cobs
• Salt and pepper
• Crumbled feta

Method

1. Cut your corn off the cob, or weigh out your corn from a tin/ from frozen.
2. To a large frying pan, add 1 tbsp oil, leaving on medium heat to heat up.
3. Once the oil is hot, pour in half of your corn and allow to char on each side - stirring every so often - this should take 4-5 mins.
4. Pour the cooked corn into a mixing bowl, then repeat with the rest of the corn.
5. In another small bowl, add your avocado and mash with a fork until smooth.
6. Add 40g crumbled feta, and mash into the avocado with a fork.
7. Add all the other ingredients to the dressing and adjust to taste. Season with salt and pepper.
8. Pour the dressing over the corn. Mix in well.
9. Adjust to taste, then top with crumbled cheese, chopped coriander and tajin/ chilli flakes.
10. Serve with totopos, or on its own/ as a side.