Tex-Mex-style sweetcorn salad

Ingredients

• sweetcorn 3 cobs or 2 x 165g tins, drained

• red onion ½, finely chopped

• garlic ½ a clove, crushed

• limes 2, juiced

• Romano red pepper 1, diced

• celery 2 sticks, diced

• ridge cucumber 1 small, diced

• red pickled jalapeños from a jar 1-2 tbsp of drained and chopped, plus extra to serve

• cumin seeds 1 tsp, toasted

• soured cream 5 tbsp

• coriander a small bunch, chopped, plus extra to serve

• feta 100g, crumbled

Method

STEP 1 If using fresh sweetcorn, stand the cobs on their ends and run a sharp knife down to cut off the kernels. Blanch for 1 minute in boiling salted water and drain well, then rinse in cold water before draining again (tinned or frozen sweetcorn just needs draining on kitchen paper).

STEP 2 Put the red onion in a large bowl with the garlic, lime juice and a big pinch of salt. Toss together and leave for 10 minutes while you prep the rest of the veg. Add the remaining ingredients, apart from the feta, toss really well and season. Spread out on a platter and sprinkle over the feta, along with the extra coriander and jalapeños.

Source: Olive Magazine