MEXICAN CORN SALAD

To defrost the sweetcorn, place it in a colander and run warm water over it until thawed. Drain and place in a skillet over medium heat, cooking until warm. 

Place the corn, diced onion, garlic, jalapeño, and feta cheese in a large bowl. Mix until combined. 

In a small bowl, mix the mayo, lime juice, chilli powder, paprika, sea salt, pepper and coriander. 

Drizzle the dressing over the salad ingredients and mix well. Serve immediately or store in a sealed container in the fridge until ready to eat.