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Recipe Detail Page
Mexican Street Corn Salad
Summer 2017
Called esquites in Spanish, this dish turns Mexico’s all-dressed corn-on-the-cob into a summery salad. If you don’t like spicy foods, use smoked paprika in the crema; otherwise, chipotle powder gives the salad an authentic smoky kick. The crema is also delicious with nachos or grilled fish.
Serves 8 as an appetizer
CHILI-LIME CREMA
½ cup (125 mL) mayonnaise (reduced fat is fine)
½ cup (125 mL) sour cream
4 tsp (20 mL) fresh lime juice
Finely grated zest of 1 lime
¾ tsp (4 mL) smoked paprika or ground chipotle pepper
Salt to taste
CORN SALAD
6 cobs of corn, shucked
⅔ cup (150 mL) thinly sliced Vidalia onion
1 pint cherry tomatoes, halved
½ cup (125 mL) chopped cilantro
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) fresh lime juice
Salt and pepper to taste
4 cups (1 L) salad greens (optional)
1 cup (250 mL) crumbled feta
Lime wedges
1. For the crema, whisk all the ingredients in a mixing bowl. Transfer to an airtight container. Refrigerate at least 24 hours and up to 1 week.
2. Preheat grill to high.
3. Clean and oil barbecue grate. Place corn on grill. Cook, turning occasionally, until cooked through, 8 to 10 minutes. (Alternatively, you could boil the corn in unsalted water for 5 minutes then quickly char it directly on the flame of a gas burner.) Transfer to a baking sheet and cool completely.
4. Soak sliced onion in cold water for 10 minutes. Drain and pat dry with paper towel.
5. Stand corn on end. Slice downward with a sharp knife to cut kernels away from cob. Place corn in a large mixing bowl with onion, tomatoes, cilantro, olive oil, lime juice, salt and pepper. Mix.
6. For each serving, place a little mound of salad greens in a bowl, if using. Spoon in some corn salad. Top with a dollop of crema and sprinkle with feta. Serve with lime wedges.
Serves 8 as an appetizer
