Summer Corn Salad
This salad relies on the timing of the corn harvest. When the kernels are milky and snap under pressure, they need very little work to taste like summer.
Freshness dictates the result
Buy ears that are heavy for their size and ensure the silk at the top is damp and dark, not dry or brittle.
- Cast iron skillet
- Sharp chef's knife
- Large mixing bowl
What goes in.
- 4 earsfresh sweet corn, husked
- 2 tbspneutral oil, like grapeseed or canola
- 1/2 cupred onion, finely diced
- 1/2 cupfresh cilantro, roughly chopped
- 1/2 cupcotija cheese, crumbled
- 1 wholelime, juiced
- 1/2 tspkosher salt
- 1/4 tspchili powder
Controlled burning
Do not crowd the skillet. You want the kernels to develop dark, blistered spots from direct contact with the iron, which adds a smoky edge to the natural sugar.
The method.
Cut the kernels
Stand the cob on its end in a wide bowl to catch the flying bits. Slice down the length with your knife to remove the kernels.
Sear the corn
Heat the oil in a cast iron skillet over high heat until it shimmers. Add the corn in a single layer and let it sit undisturbed for 2-3 minutes until charred on one side.
Toss and season
Transfer the hot corn to a bowl. Fold in the diced red onion while the corn is still warm so the heat mellows the sharp bite of the onion.
Finish
Add the lime juice, cilantro, salt, and chili powder. Toss until combined, then fold in the crumbled cotija cheese right before serving.
Other turns to take.
Creamy style
Fold in two tablespoons of Mexican crema or mayonnaise for a richer texture.
Spicy kick
Add a finely minced jalapeño or serrano pepper to the mix for a lingering heat.
When it doesn't go to plan.
If you don't have cotija, a dry feta works as a substitute, though it will be saltier.
Shave the cob as close to the center as possible to get the 'milk' of the corn, which creates a natural dressing.
Taste the corn before adding the salt; sweetness levels vary by season.
The ones that keep coming up.
Can I use frozen corn?
You can, but dry it thoroughly with paper towels first. If the kernels are wet, they will steam instead of charring.
How long does this keep?
It is best eaten within two hours of preparation. The salt will draw moisture out of the corn over time, making it soggy in the refrigerator.
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