LATIN AMERICAN AT HOME!

Take your tastebuds on a trip without walking out your front door

Street Corn Salad

SERVES 6

INGREDIENTS

2 tbsp butter

½ white onion, chopped

4 fresh epazote leaves, chopped (or use 1 tsp dried epazote)

4 cups (650g) fresh corn kernels ∕ cup (75ml) water

Salt

½ cup (120g) mayonnaise

TO SERVE

1 lime, cut into wedges, plus the juice of 2 limes ½ cup (75g) crumbled cotija cheese (or use shredded queso fresco or parmesan) Ground chile, to taste

METHOD

1

In a pan, heat the butter over medium heat. Add the onion and sauté for

2

5 minutes, or until soft.

Add the epazote and stir well. Add the corn kernels and water, and cook until soft, no more than 10 minutes, stirring occasionally. 3

Season with salt.

Take off the heat and stir in the mayonnaise. Serve warm in cups, with a splash of lime juice squeezed over, the cheese scattered on top and 4 the ground chile sprinkled over.

Serve with a lime wedge.