Esquite-Inspired Corn Salad

I look forward to corn every summer. Its flavor is simultaneously sweet and subtle, and its texture is creamy and crunchy. Unadulterated corn is a dream: I typically go by the “less is more” adage for summer produce. But every once in a while, it’s important to dress up ingredients and give them new life.

A couple of summers ago, I shared my Greener Goddess Corn Avocado Salad, which used a delicious dressing to marry creamy avocado with sweet corn. This time, I’m giving corn a  Mexican-inspired twist: Esquite!  Esquites are a popular Mexican street food. Imagine charred, golden corn kernels studded with salty cotija cheese bits, spicy chili-flecked sour cream (or mayonnaise or even Greek yogurt), and sour lime juice. Whenever I see esquites on the menu, I instinctively go for them because it is such a wonderful palette popper.

Here, I cut the kernels off the cob and toss them with some olive oil in a pan until nutty and charred . I take them out of the pan then mix in the cheese, scallions, chili flakes, and lime juice. You can serve this warm or chilled, whatever works with your meal prep. If you have an outdoor grill, you can char the ears first before cutting the kernels off. A wonderfully versatile salad that highlights summer’s bounty!