Ingredients

Step by step

1. Add the oil to a large frying pan and set over a medium-low heat.
2. Take a sweetcorn cob and put it one end down onto a chopping board. Hold firmly with one hand and use a small sharp knife to slice off the kernels from top to bottom, turning the cob until you have cut them off all the way round. Don’t slice too deeply or you’ll end up with woody bits. Scoop up the kernels and add to the pan, stirring briefly to coat in oil. Repeat with the rest of the cobs, adding the kernels to the pan as you go.
3. When all the sweetcorn is prepped and in the pan, turn the heat up high and allow to cook for a good 20-25 minutes, stirring frequently. You are looking to colour and lightly char the kernels in places. It will add lots of flavour, so don’t rush this step.
4. Meanwhile, add the soured cream, lime juice, spring onions, jalapeños and coriander to a mixing bowl and stir until combined. Season; set aside.
5. Once the sweetcorn is ready, add the garlic to the pan; stir-fry for 30 seconds then turn off the heat. Tip the sweetcorn into the bowl; stir to coat in the dressing. Fold in most of the feta.
6. Tip into a serving dish; sprinkle over a little chilli powder and the reserved feta. Serve warm, or at room temperature if you prefer.