This crazy corn salad is inspired by the Mexican corn salad called esquites. Esquites is a play on Mexican street corn called elote. Elote is made by boiling or grilling corn on the cob, sometimes with the herb epazote, slathering it with butter and mayonnaise then rolling it in cheese like Cotija or Parmesan and sprinkling it with chile powder and a squeeze of lime. Crazy.
All my life I’ve only known one way to eat corn. . .smeared with butter, salt and pepper.
This is my version with fresh corn off the cob, mayonnaise, lime, chili powder and avocado, my personal stamp on things. I was tempted to add more ingredients but ended up keeping it simple. It’s a salad you can build on but don’t need to because it’s pretty close to perfect as is.
There are so many different ways you can cook the corn. If you’re using fresh corn on the cob grilling it will add another layer of flavor to the salad. You can also cut it off the cob or use frozen corn and a cast iron frying pan to get a little char on it. That’s what I did although the charring was light. I was impatient. You can also roast the corn in your oven or even broil it to get some color on it. Or you can just skip charring it altogether. I cross my heart it will still be exceptionally good.
By exceptionally good I mean the most addictive and moreish corn you will ever eat!
All in one single bite you get the salty cheese, the smokiness of the chile powder with the richness of the mayo and the buttery avocado plus the bite of the lime juice all wrapped around succulent, sweet corn.
You can serve this chilled or at room temperature and even warm if you must. And you must.
You absolutely must eat it. Once you do you’ll never look at corn the same way again.
Cross my heart and pinky swear.
A Mexican inspired salad with fresh corn off the cob, mayonnaise, lime, chili powder and avocado.
- In a large mixing bowl toss the corn, cheese and avocado together.
- In a small bowl whisk the mayo, lime and chile powder together. Gently mix it into the corn until evenly combined.
- Season to taste with lots of salt and pepper. Serve at room temperature or chilled with lime wedges.
Inspired by Patti Jinich
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