Of all the recipes we’ve done for Quarantine Cooking, this is the easiest. Heck, it barely qualifies as cooking – but no one else needs to know that!
It’s also one of the quickest – it’s ready in less than 15 minutes.
And it’s one of the tastiest.
It’s Charred and Raw Corn Salad, and is based on a recipe from Bon Appetit magazine. So you know the pedigree is solid!
In Mexico, eloté is one of the most common street foods. Also called Mexican Street Corn, elote is grilled corn on the cob, covered in a mixture of crema, lime juice, cilantro, and cheese. It’s delicious, hitting all the taste notes.
This salad is ALMOST eloté in a bowl.
It will become one of your favorites, I promise.
For this recipe, you’ll need:
- 6 fresh ears of corn on the cob
- 3 – 4 limes
- 1 bunch cilantro
- Olive oil
- 1 Fresno or jalapeno chile
- 1 large shallot
- 3 Tablespoons unflavored Greek yogurt
- 1 oz. parmesan cheese, grated
Place a cast iron skillet on the stove, over medium-high heat. Add a tablespoon or two of olive oil as the pan preheats.
Husk 2 ears of the corn, and cut the kernels from the cobs.
Pour the corn into the skillet, and pat down into a layer. Let this cook undisturbed for a few minutes.
Peel the shallot, and slice it very thinly.
Juice the limes into a medium sized serving bowl, the one you want to serve the salad in.
Chop the cilantro and stems. Add about 1/2 cup to the lime juice.
Add the shallot, and some salt and pepper. Stir, and let this sit for a few minutes.
Check the corn on the stove. Some kernels may pop; that’s OK. Stir the corn a bit. Are the kernels starting to char black? Good! Thoroughly mix the corn, and pat down again, and let it continue to cook.
Husk the remaining 4 ears of corn, and cut the kernels from the cobs.
Stem and seed the chile. Slice into thin rounds, or dice. You be you.
Back to the stove.
If the corn has turned golden all over, and black in spots, it’s done. Pour the charred corn into the serving bowl.
Add the chile.
Add the raw corn.
Add 3 Tablespoons of olive oil.
Add the Greek yogurt.
Add the parmesan cheese.
Stir well to combine.
Taste, add salt as needed.
There, done! A quick and easy salad that looks great, and tastes even better. It’s got a bit of heat, a hit of acid, a touch of burned, and the great taste of sweet corn, all evened out with the yogurt and olive oil.
It’s one of my favorites.
Let me know what you think!