What’s in Season: Esquites – Mexican Street Corn Salad

You don't have to love fruits and vegetables to take advantage of the local farmer's market. Do it to support local business and farmers; do it if reducing your carbon footprint is a concern to you; or do it to try a new recipe using produce you can certain of its freshness and quality. This month's featured ingredient is the diet staple around the world that is corn. Central to Mexican cuisine, corn appears in almost every dish. This adaption of this easy to made corn salad recipe is based on the Mexican street food recipe esquites, enhancing the grain's natural sweetness some creamy, cheesy goodness, along with a little bit of heat. If you feel the need to hire an authentic Mexican to make this for you in order to enjoy it, do whatever you have to do to make yourself comfortable, but please do not bring your cultural appropriation guilt here.

Ingredients:

Kernels from 4-5 ears of corn (3 cups of frozen corn can also be used)
60 g feta (cotija or ricotta salata cheese if possible), finely crumbled
60 g cilantro, minced
30 g  mayonnaise
5 g ancho chili powder
30 mL of a neutral cooking oil (I used canola)
15 mL fresh lime juice (about ½ a lime)
1 clove of garlic, pressed
1 small or ½ 1 large jalapeno, minced

1. Heat the oil in a large skillet over medium-high heat. Add the corn and a pinch of salt, and leave it alone for two to three minutes, allowing the corn to char. Toss, stir and repeat until charred on all sides for about eight to ten minutes in total. 
2. Transfer the corn to a large mixing bowl. Add the remaining ingredients to the corn, and stir until everything has been blended together. Salt to taste, and serve immediately as either a side dish or on its own.
   
   Note: The corn can be cooked up to a day in advance and stored in an airtight container in the refrigerator. Bring the corn to room temperature for about 15 minutes before you assemble the salad.
   
   Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Esquites – Mexican Street Corn Salad