MEXICAN CORN SALAD

SERVES: 6

PREP TIME: 10 minutes | COOK TIME: 8 minutes

INGREDIENTS

10 cloves of The Original Black Garlic

4 heaped tbsp butter

5 corn on the cobs, husks removed

2 small cloves fresh garlic, grated

2 tbsp mayonnaise

Juice, and zest of 1 lime

½ tsp chipotle flakes

5 spring onions, chopped

150g creamy feta cheese

30g fresh flat leaf parsley

Salt & pepper

METHOD

Tip the black garlic into a bowl and with the back of a fork, mash to a paste. Add the butter and whisk together.

Heat a griddle pan over medium heat. Brush the corn generously with the black garlic butter and grill for a few minutes on each side until charred and fragrant. Remove from grill and set aside.

In a large bowl, combine the grated garlic cloves, mayo, lime zest, lime juice, and chipotle flakes and season well.

Vertically slice the kernels off the grilled corn and add them to the bowl along with the spring onions and half of the parsley.

Add the feta, remaining parsley and some extra chipotle flakes to garnish if you like. Toss gently to combine and season to taste.

Recipe by Lara Green @_fromthegreenkitchen

---