Mexican Corn Salad For EllisPosted: July 18, 2019
On July Fourth we ate some fantastic corn salad that Chef Paris made. That got our mouths watering for all things corn. Russ then bought corn for Mexican street corn. We actually never ate Mexican street corn in Mexico because we try and not eat anything on the street in Mexico. We happily watched Rick Bayless do it and tried it at his restaurant in Chicago, about as far from Mexico as you can get, but boy is it good. So when I was making up food for Logan’s birthday I settled on a Mexican street corn salad with a twist from chef Paris of adding fruit. Ellis loved it and wants to make it for her new roommates back at UGA. So here is the recipe before I forget.
Six ears of corn or two bags of Trader Joe’s roasted corn
Two nectarines diced
1/2 red onion thinly sliced
1/4 cup red wine vinegar
2 T. Sugar
Big bunch of cilantro leaves chopped
1 c. Greek yogurt
1/3 c. Mayonnaise
1/2 c. Diced Colina Mexican cheese
2 t. Chili powder
2 T. Lime juice
Put the onions, vinegar and sugar in a small jar and bake it up and put in the refrigerator for about an hour. You are making a quick pickled red onion. You can do this is advance as they are good a day or two later.
If you are using fresh ears of corn, get grill going to a medium heat. Pull back the husk of the corn, leaving the leaves attached to the cob and pull off all the corn silks. Put the husk leaves back up in their original place and run the whole ear, husk and all under cold water. After you have prepped all the corn place on medium grill in the husk, close lid and grill on one side for five minutes. Turn the corn a quarter turn and grill another five minutes. Continue doing until you have grilled all sides of each ear. The kernels should get a little black.
Let the corn cool in the charred husk. When cool enough to handle pull the blackened husk off the corn and then cut the kernels off the cob into a bowl. If this was too, much work for you buy the Trader Joe’s fire roasted corn kernels In The freezer section and warm them up in the microwave. Let them cool.
Drain the onions from the vinegar and add them to the corn along with the nectarines.
In a smaller separate bowl mix together the yogurt, mayo,cheese, chili powder and lime juice. Pour it over the corn mixture and stir. Add cilantro. Enjoy!