Mexican-style corn salad


Mexican street corn (elotes) is typically sold out of bike carts by kids all over the country. It consists of grilled corn on cob on a stick, slathered in mayonnaise, and sprinkled with queso fresco, hot chili powder, and finished off with cilantro and lime. You can make a really great bowl version of it to serve as a salad, here’s how.

Esquites
2 cups of freshly shelled corn
1/2 to 1 cup of mayonnaise
big handful of cilantro, chopped, plus some leaves for garnish
2-3 cloves of garlic, minced
small bunch of scallions, thinly sliced

1-2 jalapenos, minced
1/4 cup of feta cheese or queso fresco
juice from 1 lime

1. Heat a large skillet with neutral oil (canola, corn, sunflower, grapeseed, etc). You might want to go with nonstick here. Alternatively, you can spread the corn out on a sheet pan and roast in the oven if you need the burners for something else.

2. Mix the remaining ingredients in a large bowl. Salt to taste.

3. Once the corn has a little char to it, mix it into the dressing and toss well. Retaste, salt as appropriate.
4. Garnish with lime wedge and cilantro leaves.

Notes:

Seriously, this is an easy dish to make. You can whip it together in about 15 minutes. Most of the ingredients are things we keep around almost all the time anyway. If you have a glut of corn, it’s a good way to use it.
You can grill the corn to get that color. The slightly burned corn has an amazingly complex flavor that you owe it to yourself to integrate into your meals.
If you want, add beans, quinoa, sriracha, whatever you want. No rules, really.

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