Corn is the epitome of summer foods for me. As soon as the weather starts to warm up (well, warm up everywhere but here in foggy San Francisco), you begin to see piles of corn at supermarkets and farmers markets, and it disappears almost as quickly.
As a child, we stuck to the classic boiled corn on the cob; only three minutes in hot water and a final pat of butter was all corn needed. I didn't even know that people grilled corn until I was in college, when Z and I tried Mexican-style grilled corn.
These were no ordinary corn on the cobs. They were grilled to have a dark charred exterior, and then covered with cojita cheese, lime juice, and red chili pepper. It has great flavor balance-smoky corn exterior, sweet corn kernels, salty cheese, acidic lime juice, and spicy red pepper.
Inspired by these corns on the cob, I've created a corn salad recipe here that uses the same flavor profile. We served it on the 4th of July, and it's a perfect meal to bring for summer dinner parties, pool parties, and picnics.
Grilled Corn Salad
3 ears of corn
3 tablespoons mayo
1 lime
1/4 teaspoon of red chili pepper
4 tablespoons shredded cojita cheese
Prep corn for grilling by shucking the corn and lightly rubbing the outside with olive oil. Place corn in a hot pan or on an electric skillet. Turn every 5 minutes until the corn is dark and charred throughout.
Next, cut the corn off of the cob, and place the kernels into a bowl.
In a small prep bowl, combine the mayo, lime juice, and chili pepper. Top the kernels with the dressing and toss.
Add in cojita cheese and toss again. Feel free to adjust salad to match your taste--add more pepper for heat or more lime for acidity.
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