Inspiration, for me, very often comes from the farmers market. I say that a lot. And I mean it… when I have no clue what to make I like to go and see what veggies speak to me. It’s easier than coming up with an idea out of thin air, and it keeps me from continually making versions of things I’ve seen on Pinterest.
However, this time it wasn’t so much the veggies speaking as it was that plate. This yellow patterned Anthropologie plate said “make corn” at the same time it whispered “buy me.” Done & done.
What resulted was this delicious Mexican corn salad. It’s a breeze to make, and it reminds me of the Mexican street corn we like to get in Austin. It’s a little spicy from jalapeños, smoked paprika, and sriracha, which is balanced by a wonderful creaminess from Cotija cheese and mayo. To make it, simply slice the corn kernels from their cobs and sauté them for just a few minutes. Then, stir in lime, jalapeño, mayo, and scallions. Finally, finish everything with a sprinkle of cheese, paprika, and cilantro. Dig in!
- 3 ears of corn (about 1½ - 2 cups kernels)
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, peeled
- ½ to 1 jalapeño, roasted and chopped
- ½ cup chopped scallions
- 2-3 tablespoons mayonnaise
- Juice from 2-3 limes, plus extra for serving
- ⅓ cup crumbled Cotija (or feta) cheese
- A big handful of cilantro
- ½ teaspoon smoked paprika
- Se salt
- Sriracha, or other hot sauce, for serving (optional)
- Heat a large skillet, add the olive oil to coat the bottom. When it's very hot, add the corn, the garlic clove (whole, you'll remove it later), and a bit of salt. Once the kernels are browning on one side (30 seconds or a minute), stir and let them continue to cook for a few more minutes.
- Turn the heat off and stir in the chopped jalapeño, scallions, mayo, lime juice, and a bit more salt.
- Remove the corn from the pan and top wtih Cotija cheese, a dusting of paprika, cilantro. Taste and adjust seasonings.
- If it's not spicy enough for you yet, add a few squirts of sriracha.