Name: Creamy Corn Salad
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 8
Ingredients: 4 cups frozen, fresh or tinned corn kernels; 2 spring onions finely sliced; 2 tbsp fresh coriander, roughly chopped; 1/2 cup fresh grated parmesan cheese; 2 tbsp sour cream; 2 tbsp whole egg mayonnaise; Juice of 1 lime; 1 tsp salt; 1/2 tsp pepper; 1 tsp onion powder; 100g danish feta, crumbled; 1 fresh jalapeno, sliced (optional)

Instructions

Steam the fresh or frozen corn by adding it to a microwave safe container with a splash of water, and the lid ajar. Microwave for 2-3 minutes until cooked. Alternatively bring a small pot of water to the boil and cook the corn for 2-3 minutes. Rinse in cold water and drain. If using tinned corn, simply drain it.
To a large bowl add the corn, spring onions, coriander, parmesan cheese, sour cream, mayonnaise, lime juice, the salt, pepper and onion powder. Stir to combine.
Crumble with the feta and top with sliced jalapeno if using.

Notes

MAKE AHEAD AND LEFTOVERS – Prepare the salad but hold off topping with feta and sliced jalapenos to retain maximum freshness. Store for up to 3 days in the fridge. Top with feta and jalapenos just before serving.

Creamy Corn Salad