Grilled Street Corn Salad

You may be familiar with a traditional elote—corn on the cob slathered with creamy, salty, spicy goodness. This recipe, also known as esquites, is an off the cob version that is portable, shareable and just as delicious! You can serve it warm, or make it ahead of time and it will be ready whenever you are.  

4 ears of corn 
⅓ cup sour cream 
⅓ cup mayonnaise 
1 jalapeño or serrano pepper, seeded and thinly sliced 
1 tsp cumin 
½ tsp smoked paprika 
½ tsp salt 
Freshly ground black pepper 
3 Tbsp fresh lime juice 
3 ounces crumbled cotija cheese 
½ cup cilantro leaves with tender stems 

Prepare grill for medium-high heat. Shuck ears of corn by peeling the husks and removing all the silk threads. Grill corn directly on the grill, turning occasionally until corn is tender and charred in spots, 10-15 minutes Remove from grill and set aside to cool slightly. If you don’t have a grill, you can also cook corn under a broiler set to high.  

In a large bowl, combine sour cream, mayonnaise, jalapeño or serrano pepper and spices. Stir to combine.   

When corn is cool enough to handle, cut kernels from the cobs: hold the ear by the stem and balance the other end on a cutting board. Using a sharp knife, cut the kernels off from top to bottom. Add corn to the large bowl and stir to combine. Sprinkle cotija cheese and cilantro. Serve immediately for a warm side, or cover and chill 2 or more hours for a refreshing side dish.  

 Serves 4