Having never met a plate of sweet corn, fresh from the fields, dripping with butter and topped artfully with a sprinkle of good salt and fresh ground pepper I didn’t like, the past few years we’ve re-discovered the wonder that is grilled corn.
She Who Must Be Obeyed still prefers the old standby, plumped up with a quick soak before hitting the fire, tender as can be with just enough caramelization and char to be damned interesting, and once again slathered in butter to the point that it drips down your chin when you really get going.
I on the other hand prefer the Mexican street version, that is corn grilled and slathered in a mixture of mayonnaise, tart crema, cotija cheese, a touch of garlic, chile powder and cilantro.
Last weekend at a neighbor’s party we tasted this ‘saladized’ version of Mexican street corn (we’re calling it the Texican Grilled Corn Salad for posterity), the kernels cut and stirred together with more or less the traditional post-grilled topping, though enlivened a bit with a whisper of chopped green onions and some finely chopped pickled jalapenos for a little kick.
This makes 6 decently-sized servings unless you’re a grilled corn fanatic; the recipe doubles easily and you’ll still be fighting your guests for the last bit in the bowl.
6 ears of corn, husked and rinsed
1/4 cup (+ a touch more if needed) good mayonnaise
3 tbsp fresh squeezed lime juice
1/4 tsp (scant) paprika
1/4 – 1/2 tsp chile powder
3 ounces crumbled Cotija cheese (or mixed with some Parmesan), roughly 3/4 cup
3 tbsp rough chopped fresh Cilantro (or parsley for the haters) plus a bit more for garnish
1-2 green onions, white and green parts, sliced thin
Kosher salt to taste
Fresh ground pepper to taste
Optional: Chopped pickled jalapenos
Fire the grill and get the corn ready.
Grill the corn until done to your satisfaction; make sure it’s well marked and tender. Let cool for for 5 minutes or so, then cut corn kernels from the cobs (as close as you can) and place in a medium bowl. (Don’t forget the bundt pan trick for trimming corn on the cob…)
Combine the mayonnaise, lime juice, paprika, chile powder, cheese and cilantro in a clean bowl, whisk to mix well. Add the corn, then season to taste with salt and pepper.
Finish it off with a sprinkle of more cheese, a bit of finely chopped cilantro and a tbsp or two of chopped pickled jalapenos.
Enjoy.
