Mexican Street Corn Salad

Elotes, the grilled Mexican street corn on the cob, is an irresistible summer treat that’s both easy and budget-friendly to prepare. The combination of garlicky mayonnaise, crumbled Cotija cheese (or alternatives like feta or Romano), cilantro, lime juice, and a pinch of chili powder creates a mouthwatering coating that perfectly complements the charred corn. It’s a finger-licking delight, perfect for casual gatherings or savoring during warm summer evenings.

But there are occasions when a more refined approach is required, like when entertaining guests or enjoying a formal dinner. For such moments, there’s esquites—the spoon-ready version of elotes. Instead of slathering the sauce onto corn cobs, you slice off the kernels after cooking and mix them with the sauce ingredients to create a sophisticated, hot salad that can be enjoyed discreetly in mixed company.

Esquites can be easily prepared indoors without firing up the grill, making it just as delectable and hassle-free. The trick is to remove the kernels from the cobs before cooking and then use a ripping-hot wok or skillet to caramelize the sugars in the corn until they achieve a deep, dark char. The result is a burst of flavor, and a few kernels might even pop like popcorn in the process. Don’t worry, a careful eye and a splatter guard will keep you safe from any corn-kernel “mortar fire.”

Once the corn is perfectly charred, mix it with the remaining ingredients while still hot. You can serve the Mexican Street Corn Salad immediately, but it’s equally delightful at room temperature, making it an ideal dish for picnics or outdoor gatherings.

SERVINGS: 4

INGREDIENTS:

• 2 tablespoons vegetable oil
• 4 ears corn, shucked, and kernels removed (about 3 cups kernels)
• Kosher salt
• 2 tablespoons mayonnaise
• 2 ounces Cotija or feta cheese, finely crumbled, or 2 ounces Pecorino Romano, grated
• ½ cup finely sliced scallion greens
• ½ cup fresh cilantro leaves, finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 1 to 2 medium cloves garlic, minced or grated on a Microplane (1 to 2 teaspoons)
• 1 tablespoon lime juice (from 1 lime)
• Chili powder or red pepper flakes

INSTRUCTIONS:

1. Heat the vegetable oil in a large wok or nonstick skillet over high heat until shimmering. Add the corn kernels, season to taste with salt, toss once or twice, and cook, without stirring, until charred on the first side, about 2 minutes. Toss the corn, stir, and repeat until charred on a second side, about 2 minutes longer. Continue tossing and charring until the corn is well charred all over, about 10 minutes total. Transfer the charred corn to a large bowl.
2. Add the mayonnaise, finely crumbled Cotija cheese (or alternative cheese), sliced scallion greens, finely chopped cilantro, chopped jalapeño, minced garlic, lime juice, and chili powder to the bowl with the charred corn. Toss all the ingredients together to combine. Taste the Mexican Street Corn Salad and adjust the seasoning with salt and more chili powder if desired.
3. Serve the salad hot or at room temperature, savoring the wonderful flavors of Mexican street corn in a more elegant and refined manner.

SERVING OPTIONS:

• Avocado Twist: Enhance the creaminess and flavor by adding diced avocado to the salad.
• Sweet and Tangy: Incorporate some diced red bell pepper for a sweet and tangy contrast.
• Toasted Nuts: Sprinkle some toasted pine nuts or pepitas (pumpkin seeds) for added crunch and nuttiness.
• Spice Up: For spice enthusiasts, garnish with extra sliced jalapeños or sprinkle with more chili powder.
• Citrus Boost: Add some orange or grapefruit zest for a zesty citrus kick.
• Grilled Shrimp: Serve the salad alongside grilled shrimp or prawns for a delightful seafood pairing.

Feel free to customize the Mexican Street Corn Salad with these optional serving ideas or any other creative touches that suit your taste. It’s a versatile dish that brings the authentic flavors of Mexican street food to your table with a touch of elegance. Enjoy the fiesta of flavors!