MEXICAN STREET CORN SALAD

 Best summer side dish ever! This creamy Mexican street corn salad (aka esquites) is incredibly easy and packed with the most amazing smoky, fresh flavors.

Consider this Mexican street corn salad the only summer side dish you even need to think about for the next couple of months. You guys, it’s so good. Like, whoa-good. I made it on a whim a few weeks ago for a quick BBQ we were hosting last minute, and I’ve made it half a dozen times since. I can’t stop. 

It’s one of those dishes that makes you squint with delicious concern and puzzlement as you work out what on earth could be in there to make you act like a complete crazy person as you elbow your way back in for seconds before you’ve even had time to finish your firsts.

It’s equal parts creamy and fresh (that lime!), and the smoky flavors + the toasted corn are insanely good.

FRESH CORN VS FROZEN CORN

If you’ve avoided corn salads in the past because of the whole dealing with fresh corn thing, you are in luck. This salad is fantastic using frozen corn kernels (I don’t thaw first) and toasting them in a skillet. The frozen corn from Trader Joe’s is life changingly delicious (but Costco frozen corn also has a solid place in my heart).

I will say, though, that in the peak of sweet corn season, I’m going to fight to get my hands on some fresh ears for this salad alone. 

The beauty is that it’s not that difficult dealing with fresh corn for this salad. Brush the husked corn with oil or butter, throw it on a grill and turn it a couple of times while it cooks (it’ll start to char which is a good thing, just watch it closely). When it’s cool enough to handle, cut the kernels off and toss them in the creamy, zesty dressing.