I want to share with you a bit less popular recipe and so to say, open a door to the other side of Mexican cuisine. We’ll cook corn salad from freshly fried corn with mayonnaise dressing with cheese, garlic, greenery, chili pepper, and lime juice.
1chili pepperif you can find Jalapeno – use this one
2cloves of garlic
Take a small deep plate and add 2 tbsp of mayonnaise.
Finely chop a few stalks of spring onion (3-4 pieces), parsley (about as much), add to the mayonnaise.
Finely chop 60 g of Feta cheese and add to the plate.
Slice 1 chili pepper into small circles and add to the plate too.
Add to the same plate 2 cloves of garlic finely chopped, grated, or squeezed with a garlic press and juice from a half a lemon. Finely mix everything.
Peel 4 heads of corn and remove the ‘hair’, cut off the bottom part. Put the gourd vertically and using the knife, cut off the grains from the top down. Turn the gourd and continue until there are no grains left.
Take a big frying pan (use a wok if you have one) and put in the high heat. Add 2 tbsp of vegetable oil and warm it up until almost smokes.
Carefully add there grains and spread evenly on the surface. Fry for 1-1,5 minutes, don’t stir until one side is golden. Mix everything and cook for another 1-1,5 minutes not stirring. Therefore you need to make them golden all around. It’ll take you 6-10 minutes and 3-5 mixing.
Put the grains into the serving plate. Finely mix a salad and serve.