PHOTOGRAPHY COURTESY OF T. MIKE FLETCHER
I love the idea of Mexican street corn, but would prefer not to have mayo and cheese smeared all over my face. This recipe is a riff on the classic street corn concept—but, with the addition of a few simple ingredients, transforms it into an off-the-cob, mess-free salad.
It's best to use fresh corn on the cob, and grill the corn for maximum flavor. Mexican cheese can be found in most grocery stores; this recipe uses Cotija cheese from Cacique. Let the salad sit at room temperature for a couple of hours to help the flavors come together.
- 2 cups corn (about four large ears)
- ¾ cup diced red pepper
- 1/4 cup chopped cilantro
- 3/4 cup crumbled cotija cheese
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1/2 teaspoon salt
1. Remove the husks and silk from the corn. Place the corn over a medium-sized fire and grill, turning every four minutes or so until nicely charred on all sides and the corn is tender crisp. Cool.
2. Cut the corn from the cob, and combine with the red pepper, cilantro, and cheese. Mix the mayonnaise and lime juice, stirring it into the corn mixture.
3. Let the salad sit at room temperature for several hours to allow the flavors to come together.