15 minutes
15 minutes
Salad
150g Boursin® Garlic & Fine Herbs (Dairy-free alternative now available)
8 ears of corn
1 red onion
125g thick plain yogurt
Zest of one lime
2 tbsp lime juice
1 lime for garnish
1 tsp smoked paprika
½ tsp cumin
1 pinch salt
3 tbsp chopped coriander
2 tbsp chopped chives
Start by cooking the corn: cook the ears of corn in a hot frying pan or under the grill, then use a sharp knife to shave off the kernels.
Place the warm corn in a large bowl and add the diced red onion, thick plain yogurt, lime zest and juice, smoked paprika, cumin, coriander, 140g Boursin® Garlic & Fine Herbs and a pinch of salt and pepper.
Taste, adjust the seasoning if necessary, and sprinkle over the chives and remaining crumbled Boursin® Garlic & Fine Herbs
Serve chilled with lime quarters on the side.
Start by cooking the corn: cook the ears of corn in a hot frying pan or under the grill, then use a sharp knife to shave off the kernels.
Place the warm corn in a large bowl and add the diced red onion, thick plain yogurt, lime zest and juice, smoked paprika, cumin, coriander, 140g Boursin® Garlic & Fine Herbs and a pinch of salt and pepper.
Taste, adjust the seasoning if necessary, and sprinkle over the chives and remaining crumbled Boursin® Garlic & Fine Herbs.
Serve chilled with lime quarters on the side.