Mexican Street Corn Salad (Esquites)

Method

1. If using frozen corn, pat it very dry with kitchen paper so it chars rather than steams.
2. Heat the oil in a large cast-iron or heavy frying pan over high heat until shimmering.
3. Add the corn in a single layer with a pinch of salt and leave undisturbed for 2–3 minutes until charred in spots, then stir and repeat until well blistered all over, about 8 minutes total.
4. Tip the hot corn into a bowl and add the onion, jalapeño and garlic; the residual heat will mellow them slightly.
5. Stir in the vegan mayo, lime juice, chilli powder and smoked paprika until everything is coated.
6. Taste and season with salt and more lime if needed.
7. Serve warm or at room temperature, topped with coriander, vegan feta and an extra dusting of chilli powder.