The elote salad is all about the char and smoke. Get your pan properly hot before the corn goes anywhere near it, and don’t move it too much once it’s in, let the kernels catch and blacken in spots. Dress the corn while it’s still hot so the feta softens and the lime and chipotle soak in, then pile it over lettuce, avocado and radish.
Heat a tablespoon of oil in a large wok over a high heat and, when hot, add the corn kernels and season with a little salt. Toss a couple of times to coat in the oil then cook, until charred, tossing occasionally to ensure the kernels are browned all over.
Add the butter and garlic and cook for a further 2 minutes until fragrant. Transfer to a large bowl.
Add the mayonnaise, feta, spring onions, jalapeños, lime zest and juice and chipotle paste to the bowl with the hot corn and toss together until the corn is well coated.
Place the lettuce, avocado and radishes on a serving platter and then spoon the corn mixture over. Finish with some extra crumbled feta and the coriander leaves and serve immediately.