15 minutes prep
20 minutes active cooking
35 minutes total
I usually eat it like elotes, the Mexican approach to corn on the cob that smears the charred kernels with a mayo-based sauce flavored with cilantro, chile, and garlic along with some queso fresco or cotija cheese. I always throw a few extra ears on the grill so I’ll have leftovers for a salad like this, inspired by another Mexican dish called esquites. The name comes from the Nahuatl word ízquitl, which means "toasted corn," and esquites is basically the same as elotes but the kernels are cut from the cob, mixed with mayo sauce, and eaten from a bowl. I skip the mayo (although you could add a dollop or two if you want) and make a simple dressing with lime and olive oil, add tomatoes and mint, and crumble in some feta.
For the shopping list
ears fresh corn, husks and silks removed
pint cherry tomatoes, halved
Handful of fresh mint, about ¼ cup roughly chopped
From the kitchen
Grill the corn over direct heat until some of the kernels are lightly charred. If you don’t have a grill, cook the corn under the broiler or in a 450F oven until lightly browned. Let cool, then slice the kernels off the cobs and place in a large bowl.
(Or cut the kernels from the ears and cook them in a hot skillet with a tablespoon or so of olive oil until browned.)
Add the rest of the ingredients, crumbling the feta with your hands into the bowl. Mix well, taste and add salt if needed. Best at room temperature.
A combination of fresh citrus juices recreate the flavor of the Yucatan’s sour orange in the grilled pork called poc chuc.