Hello friends, how has your summer of good food been? I have been enjoying the abundance of beautiful stone fruits and working on far too many canning projects. I've also been doing quite a lot of summer entertaining for friends and family.
Here is a delicious way to use corn on the cob in a salad, inspired by Mexican street corn. A few weeks ago I was having a drink with friends when suddenly everyone started shouting about a particular kind of Mexican street corn found at a Brooklyn restaurant. Given the vehemence of their reactions to the subject, I thought I had better try it. Indeed, it doesn't disappoint and was the favorite dish at a dinner party last weekend.
Mexican Corn Salad | adapted from Nealey Dozier at The Kitchn
~makes 4-6 servings
- about 5 ears of corn
- 2 cloves garlic, minced
- 2 tbls olive oil
- 1 avocado, diced
- 1 jalapeno, seeded and minced
- 3 tbls crumbled cotija cheese or feta, plus more for garnish
- 2 tbls mayonnaise
- 2 tbls chopped cilantro
- 1 1/2 tsp Mexican chile powder (I only used 1, to keep it mild for guests)
- two limes, juiced
- salt to taste
- Shuck corn, leaving only the inner leaves intact. Soak corn in a dish of water for about 15 minutes or more, turning once or twice. Grill corn for about 15 minutes until soft and fragrant, turning as needed to prevent charring. Slice corn off cobs into a large bowl.
- Fry minced garlic for about 2 minutes or so in the olive oil, until it is brown. Combine with corn.
- Add remaining ingredients to the bowl with the corn and mix well. Taste and adjust seasonings to your preference.