I should probably say, without further ado, that this is a British take on the delicious cups of corn available from many street vendors of Mexico and beyond. The flavours, however, remain absolutely reminiscent of Mexico; lime, coriander, chili and onion, the key differences being the cheese (Cotija being somewhat hard to come by in North England) and the setting; what might be a decadent and sultry walk through old Mehico for your corn if you're fortunate to be there, is more likely to be a drizzly barbecue on the lawn-type-setting if you're here. The joy of this is that it can either be made on flame, and kept on the cob and simply brushed with, or dipped in a mix of the ingredients. Or removed from the cob, and toasted in a searingly hot pan over the hob before mixing with the other ingredients.

It is THE perfect barbecue salad, pair it up with a caprese salad, matured rib eye steaks, to drink add Pimms, Mohitos and/or lagers (obviously), and you have yourself the best of many worlds and some very happy friends.

**A little reminder that the Great British Giveaway is still on, you have until this weekend to enter, so get on it, HERE! **

Mexican Corn Salad
Adapted from Serious Eats

Serves 4 (make more than you think you'll need, trust me on this)

• 2 tablespoons vegetable oil
• 4 ears fresh corn cobs,  kernels removed 
• 1 tsp salt
• 2 tablespoons mayonnaise
• 2 ounces feta or strong, mature cheddar, crumbled finely
• 4 or 5 spring onions, finely sliced
• Large handful fresh coriander, chopped
• 1 jalapeño or small green chili, seeds removed, finely chopped
• 2 medium cloves garlic, crushed or minced on a microplane grater 
• 1 tablespoon fresh juice from 1 lime
• Chili powder or hot chili flakes, to taste

Heat oil in a large non-stick frying pan or wok over high heat until shimmering. Add corn kernels, season with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. 

Meanwhile, gently mix mayonnaise, cheese, spring onions, coriander, jalapeño/chili, garlic, lime juice, and chili powder/flakes in a large bowl. 

When corn is ready, tip into mix and toss to combine. Taste and adjust seasoning with salt and more chili powder if required. 

Can be eaten immediately, or at room temperature. If you prefer to sear your cobs on the grill/BBQ simply brush the mix over them as soon as they are charred - eat immediately, and expect to get the cheesy mixture up your cheeks and in your hair.