Curtis Stones charred corn salad with fetta-coriander crema

Ingredients

1. 8 corn cobs, husks and silks removed
2. 1 tbsp olive oil
3. 1/3 cup (100g) mayonnaise
4. 1 1/2 tbsp sour cream
5. 65g Coles Danish Fetta, finely crumbled
6. 3 limes, zest finely grated, juiced
7. 1/2 cup coriander leaves, finely chopped
8. 3 spring onions, thinly sliced
9. 1/4 tsp smoked paprika

Description

• Step 1

  Prepare a barbecue grill for medium-high heat. Coat corn with oil and season with salt and pepper. Barbecue corn, turning occasionally, for 18 mins or until well charred. Cut corn kernels from cobs into a large bowl.

• Step 2

  Meanwhile, in a small bowl, whisk mayonnaise, sour cream, fetta, lime zest and lime juice. Season crema with salt and pepper.