Smoke-roasted Mexican corn salad
Smoke-roasted Mexican corn saladIngredients4 ears of yellow or white corn or a mixture of the twoWater10ml (2 tsp) smoker dust or chipsSunflower oil1 red chilli, seeded and finely sliced45ml (3 tbsp) quality mayonnaiseDash of cayenne pepperSmall piece of Parmesan cheese, crumbledHandful of coriander, choppedJuice of 1 limeSalt and pepperMethodSoak the corn in water for at least an hour. Sprinkle the smoker dust in the base of a heavy pan with a lid. Place a trivet over the dust and line the pan with a piece of foil. Place the corn on the foil and cover tightly with the lid. Place over a high heat. When it starts to smoke, reduce the heat and smoke for 15 minutes. Without lifting the lid, set aside for 30 minutes. Preheat a griddle pan and brush lightly with sunflower oil and roast the corn until it has griddle marks all over. Cool completely and with a sharp knife slice the corn off the cob. Break the kernels apart. Combine the chilli, mayonnaise, cayenne pepper, cheese, coriander and lime juice. Toss to mix. Pour over corn and mix. Serves 6...
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