Description
Smoky Charred Corn Salad with Parmesan tossed in a creamy lime dressing—fresh, vibrant, and perfect for barbecues or gatherings.
Ingredients
Scale
- 8 corn cobs, husks and silks removed
- 1 tablespoon olive oil
- ⅓ cup (100 g) mayonnaise
- 1½ tablespoons sour cream
- 65 g Danish fetta, finely crumbled
- 3 limes, zest finely grated and juiced
- ½ cup coriander leaves, finely chopped
- 3 spring onions, thinly sliced
- ¼ teaspoon smoked paprika
Instructions
- Char the corn
Heat a grill pan or barbecue to high heat. Brush the corn lightly with olive oil and grill, turning occasionally, until kernels are charred and blistered all over (about 8–10 minutes). - Cool and cut
Remove corn from heat and allow to cool slightly. Using a sharp knife, cut the kernels from the cobs into a large bowl. - Make the dressing
In a small bowl, whisk together the mayonnaise, sour cream, lime zest, and lime juice until smooth. - Combine ingredients
Add the dressing to the corn kernels, followed by the crumbled fetta, coriander, spring onions, and smoked paprika. - Mix and season
Toss gently until well combined. Taste and adjust seasoning if needed. - Serve
Serve immediately or chill for 20–30 minutes to allow flavors to meld.
Notes
Char the corn deeply for maximum smoky flavor.
Add dressing while corn is slightly warm for better absorption.
Adjust lime juice to taste for more or less acidity.