Corn kernels studded with bacon, cheese, coriander and spring onion, dressed with mayo, lime and Thai sweet chilli sauce.
2earsfresh corn(equivalent to about 350 grams of corn kernels)
2slicesback bacon(diced, about 60 grams)
1tablespoonThai sweet chilli sauce
2teaspoonsextra virgin olive oil
1tablespoon lime juice
2spring onions(sliced crossways, about 40 grams)
2tablespoonschopped coriander(about 10 grams)
60gramscrumbled feta cheese
Cook the corn on the cob first by microwaving, steaming or grilling (I like to microwave the corn for two minutes on each side, then charring on the gas grill). Leave the corn to cool enough to handle, then carefully cut the kernels away from the cob and place to one side.
Heat a frying pan or a wok over low heat and add the bacon. Cook for a few minutes over low heat till some of the fat is released (if your bacon is a little dry, add a teaspoon of oil to help it along). Turn the heat up to high and let the bacon start to crisp up, then add the corn kernels and allow to cook over high heat for a couple of minutes.
Transfer to a bowl and leave to cool for a couple of minutes, then stir in the remaining ingredients and mix well. If you’d like some extra heat, add the optional chilli powder.
Taste and adjust with salt and pepper and more lime, sweet chilli or chilli powder, or indeed add extra of any of the ingredients depending on your preference.