Some cosmetic changes in preparation for larger site changes in the works.


From serious eats

Veteran Member
368 posts
Joined: Feb 15, 2006


Posted to Thread #30350 at 8:46 pm on Jun 22, 2018

Mexican Street Corn Salad,
My adaptations in { }.


2 tablespoons vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels) {I found it easier to grill the corn, then scrape off the kernels}
Kosher salt
2 tablespoons mayonnaise
2 ounces feta or cotija cheese, finely crumbled {used cotija, grated}
1/2 cup finely sliced scallion greens
1/2 cup fresh cilantro leaves, finely chopped
1 jalapeño pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)
1 tablespoon fresh juice from 1 lime
Chili powder or hot chili flakes, to taste {didn't add, as I was unsure of the tastes of the audience, woul add if just for us}


1. Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. {If using grilled corn, skip this step}
Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.
2. Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.


Other messages in this thread: