A Summer Staple Recipe from the ICA Food Logistics Team: Mexican Street Corn Salad

Photo by Serious Eats, Mexican Street Corn Salad (Esquites) Recipe

This summer staple recipe is inspired by J. Kenji López-Alt's recipe on Serious Eats, made weekly by Bradley, our Food Logistics Program Coordinator. Almost every ingredient is available at the food shelf during the summer months, making in-season produce the main star in this recipe! Bradley often doubles or triples the recipe when brought to gatherings since it’s such a fan favorite.

Ingredients

• 2 tablespoons vegetable oil (or oil of your choice)

• Kosher salt, to taste

• Chile powder/hot chile flakes, to taste

• 2 tablespoons mayonnaise

• ¼ cup of low-fat feta or Cotija cheese, finely crumbled

• ½ cup finely sliced scallions (green parts only)

• 2 jalapeño peppers (seeded, finely chopped)

• 3-4 cloves garlic, pressed or minced (3-4 teaspoons)

• ½ cup fresh cilantro, finely chopped

• 1.5 tablespoon fresh lime juice

• 4 ears fresh corn, shucked (about 3 cups corn kernels, can substitute with frozen or canned)

Directions

1. Heat oil in large skillet or wok over high heat. Add corn kernels (fresh, frozen, or canned), season to taste with salt. Toss twice and wait for char on one side of the corn (about 2 minutes). Toss corn, stir and char on second side (about 2 minutes more). Continue this for about 10 minutes until all parts of corn are charred.

   1. If available, grill fresh corn until charred and cut from the cob, no skillet or oil needed!

2. Add feta or Cotija, scallions, cilantro, jalapeño, garlic, mayo, lime juice, chile powder. Toss to combine, add salt and more chile powder to your taste preference. Serve!