Mexican corn salad

A fresh salad using seasonal sweetcorn with a touch of Mexican flavours of coriander and limes.

Ingredients

2	Garlic cloves
2	Chillies, small medium-hot variety
¼ cup	Mayonnaise
¼ cup	Sour cream
1	Lime, zest
1 handful	Fresh coriander
3	Corn cobs (Main)
3 Tbsp	Olive oil
1	Lime, zest and juice
¼ cup	Feta, crumbled (I use Clevedon Valley buffalo milk feta)

Directions

1. Into a food processor add the garlic, medium-hot chillies, mayonnaise, sour cream, lime zest and fresh coriander.
2. Blitz until smooth and season with salt and pepper to taste.
3. Cut the kernels from the cobs.
4. Add the olive oil to a hot pan, and saute the corn kernels until coloured and cooked, approximately 15-20minutes.
5. Remove from heat, add the juice of the lime and cool.
6. Mix the corn with the crumbled feta cheese and enough of the sauce to bind it all together.
7. Garnish with herbs and more crumbled feta to serve.