The simple corn salad I make every summer

You don't need much more than buttersalt and pepper help Fresh seasonal corn shine; Its sweet, walnut taste speaks for itself. Nevertheless, the summer would not be full items and items Esquites without a corn salad on Mexico street that was filled with Cotija cheese, fresh coriander and mayonnaise. Creamy, tasty and bitter, and although I make almost every summer every summer, I have not tired yet.

The recipe for salad comes from the previous serious Eats editor KenjiWho explains that this classic Mexican food is the “off-the-cob” version of popular street dishes Elotascharred corn dressed with a mixture of cotija cheese, mayonnaise and sour cream. Like his needy cousin, the salad is spiced with garlic, coriander and chile powder, with plenty of fresh lime to cut through the wealth of milk. Where the two recipes are different, the salad does not require grilling. Instead, our Esquites recipe calls for curbing corn kernels in the pan on the stove, which enhances the natural sweets of the corn. Once the kernel are linked, the other salads are thrown into a large bowl. As simple as it will be.

Although the food was particularly delicious with fresh corn, in winter, with frozen seeds. Just give the corn for SEAR for a few minutes, as additional moisture from ice crystals can make the good chair of the corn. You don't even have to defrost the corn before cooking – I cook it straight, frozen until it browns nicely.

The charred kernels are sweet and tasteful, the heat of Jalapeño and the fresh lime juice bring acidity and brightness to the cotija cheese and mayonnaise. You could serve grilled meat or fishBut it is as delicious in itself as a snack or appetizer. This is my favorite thing I make in July and August or any season when I want something pleasantly in the summer.