Eloté Smokey Charred Corn Salad with lime coconut yoghurt 'crema'
This is a great salad/dip for entertaining as it's easily increased in quantity for larger groups and everything can be made well ahead of time (the day before even). It's also great to serve along side or underneath a piece of fish or meat for an easy lunch or dinner.
4 heads corn, husk removed
1 brown onion, finely diced
1 clove garlic
2 tbsp olive oil
100g tinned roast red capsicum, finely diced
1-2 chipotle chilli in adobo sauce, blended with sauce
2 tsp maple syrup or honey (optional)
1/4 cup finely chopped coriander
1/4 cup finely sliced shallots
Zest and juice of 2 limes
150g Coco Tribe Natural Coconut Yoghurt
1 tsp ground cumin
Sweet smoked paprika to serve
Corn chips and extra lime to serve
Bring a large saucepan of water to the boil and add 1 tsp salt. Add the corn to the pot for 5 minutes then remove from pot and drain.
Preheat a grill pan or dry frying pan and add the corn, cooking and turning until charred on all sides. Allow to cool then cut away the corn from the cob and place in a mixing bowl.
Place the onion, garlic and oil into a small fry pan with a pinch of salt. Sweat over a low heat until soft, without any colour, about 5 minutes. Add to the corn along with the diced roast peppers, chipotle chili puree, maple, herbs and juice of one of the limes.
Season with a little salt and pepper and mix well. Spoon onto a serving dish.
In a small bowl mix together the coconut yoghurt, lime zest, juice, cumin and a little salt and black pepper. Spoon the yoghurt in the centre of the corn salad, dust with a little paprika and serve with corn chips and extra lime if desired.
Option – dice one avocado and gently mix it through the corn salad just before serving.
Recipe created by Tom Walton