An abundance of corn in farmers markets is a delight and a challenge. Having already grilled platters of corn on the barbecue and boiled armfuls of shucked ears, it is time to invent another way to enjoy one of summer’s most delicious vegetables. Borrowing the flavors of elote, a Mexican classic, turns grilled corn into a salad that will delight everyone at the table.
Mexican street food delight
Travel in Mexico and you’ll encounter street vendors selling a great number of delicious food snacks. One of my favorites is elote, or corn on the cob, in which an ear of corn is cooked, dusted with dry cheese and seasoned with chili powder and fresh lime juice. The ear of corn is always served whole, sometimes resting in a paper dish or with a stick in the bottom like a corndog.
Elote is delicious but messy to eat. First there is the matter of the whole ear of corn, which takes two hands to manage. And, with each bite, the finely grated Cotija cheese tends to float off the corn and drift onto clothing.
Cutting the kernels off the cobs makes the seasoned corn so much easier to enjoy. In Mexico there is a corn kernel snack called esquites, which employs some of the seasonings used in making elote. This recipe is different because no mayonnaise is mixed with the corn. Mexican Corn Salad can be served as a light and refreshing entrée topped with a protein or as a side dish accompanying grilled vegetables, meats, poultry and fish. The elote salad is the perfect summer recipe.
The best way to cook corn on the cob is a topic of heated debate. There are those who will only boil corn, others who will only grill it. I have seen elote prepared both ways. My preference is to strip off the husk and grill the ear so that some of the kernels are charred, adding caramelized sweetness to the salad.
Just the right cheese
What gives elote its distinctive flavor is the combination of finely grated dry Mexican Cotija cheese, spicy chili powder and fresh lime juice. Powdery when finely grated, Cotija cheese is salty so you may not need to add salt when you make the corn salad. Often described as having qualities similar to feta and Parmesan, Cotija tastes quite different.
Mexican Corn Salad
Prep time: 10 minutes
Cook time: 15 to 20 minutes
Total time: 25 to 30 minutes
Yield: 4 entrée servings or 8 side dish servings
4 tablespoons olive oil, divided
1/2 teaspoon sea salt
1/4 teaspoon black pepper
4 large ears of corn, husks and silks removed, washed, dried
1/2 cup finely grated Cotija cheese
1/2 teaspoon chili powder
3 cups Italian parsley, washed, leaves only, chopped
2 limes, washed, quartered
1. Preheat an indoor grill or outdoor barbecue to hot.
2. Pour 2 tablespoons olive oil into a flat pan and season with sea salt and black pepper.
3. Roll the ears of corn in the seasoned olive oil to coat all sides.
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4. Using tongs, place the corn on the grill, turning every 2 to 3 minutes so that some of the kernels char, being careful not to burn the ears.
5. When cooked on all sides, remove and let cool in the flat pan with the seasoned olive oil.
6. To cut the kernels off the cob, use a sharp chef’s knife. Hold each ear of corn over the pan with the seasoned oil and slice the kernels off the cob.
7. Transfer the kernels and the remaining seasoned oil into a large mixing bowl.
8. Add Cotija cheese, chili powder and parsley. Toss well.
9. Drizzle the remaining olive oil over the salad and toss.
10. Serve at room temperature with lime wedges on the side.
Notes: Adding finely chopped Italian parsley to the seasoned corn kernels brightens the flavors. Cilantro can be used instead of parsley to give the salad a peppery flavor.
Traditionally, mayonnaise is slathered on the elote or mixed into esquites before adding the cheese and chili powder. I prefer to use olive oil to give the salad a lighter taste.
To use as an entrée, top with sliced grilled chicken, shrimp or filet of fish.
The salad can be prepared ahead and kept in the refrigerator overnight. In which case, do not add the Cotija cheese or parsley until just before serving.
To create a large, colorful salad, just before serving, toss the seasoned corn and parsley with quartered cherry tomatoes, cut-up avocados and butter lettuce or romaine leaves.
After tossing, taste the salad and adjust the amount of Cotija cheese and chili powder.
Main photo: Charred ears of corn on a grill. The corn will be used in a Mexican corn salad. Credit: Copyright 2015 David Latt