This warm salad’s a perfect way to turn Mexico’s favourite grain into a light summer lunch with just the right amount of chilli kick to power you through the rest of the day with a big grin on your face.
4 corn on the cob
A slug of olive oil and a knob of butter
1 onion, finely chopped
1 green chilli, finely chopped
2 cloves garlic, chopped
A few pinches allspice
A few pinches cinnamon
Maldon salt and freshly ground pepper
A handful of chopped coriander and mint
The juice of 1-2 limes
A pinch of chilli powder
Grated pecorino or parmesan
Sit the cobs up in a bowl and scrape a knife down along the cob at a 45 degree angle to shave off the kernels into the bowl.
Heat the oil and butter in a pan over a medium heat and when it is gently sizzling add the onion, corn and chilli. Cook for at least 5 minutes or until the onion has turned translucent without colouring, before adding the garlic and allspice, salt and pepper. Turn up the heat and cook for another 5-10 minutes until the corn starts gently taking on some colour and caramelising.
Pour over the lime juice, scatter with the fresh herbs and serve on small plates with generous spoonfuls of sour cream, a little grated cheese and a pinch of chilli. Eat with warm flatbread.