Mexican-style shredded corn

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 6
Quantity: 1/2 cup chipotle salt

One of the most popular and beloved street foods in Mexico is corn on the cob. It's grilled whole, coated in mayonnaise, and topped with grated cheese and chili pepper. The aroma of corn grilled over an open fire is simply indescribable. Prepare the same dish, but disassembled, and it makes an excellent side dish for meat dishes or a filling for tacos. Remove the kernels from the grilled corn and toss them with mayonnaise, lime zest, cilantro, and cotija cheese, whose salty flavor pairs perfectly with the corn. Sprinkle the corn with specially prepared hot salt and enjoy the rich flavor of Mexican corn.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chipotle salt and pepper

5 tablespoons ground chipotle pepper (smoked jalapeno)
3 tablespoons coarse salt

Corn

6 ears of corn
Half a red onion, chopped
1 tbsp. vegetable oil
3/4 cup crumbled cotija cheese
3/4 cup mayonnaise
2 tbsp coarsely chopped cilantro
Zest of 2 limes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chipotle pepper, corn, red onion, Cotija cheese, mayonnaise, cilantro, lime zest

Cooking the dish according to the recipe:

Chipotle salt and pepper: Mix ground chipotle pepper with salt and store in a tightly sealed container.
Corn: Preheat a grill or grill pan over high heat. Add the corn cobs and grill on all sides, turning occasionally, for 12 to 15 minutes, until lightly charred. When the corn has cooled slightly, cut the kernels from the cobs. Heat the oil in a saucepan over medium heat and sauté the onion for 5 minutes, until translucent. Add the corn kernels and warm through. Stir in 1/2 cup of cheese, mayonnaise, cilantro, and lime zest. Sprinkle with 1/4 to 1/2 teaspoon of chipotle salt and the remaining 1/4 cup of Cotija cheese. Add more salt, if desired.

Note

The dish will turn out great if you squeeze a little lime juice over the corn.

Author of the recipe - Chris Santos is a New York City-based chef and owner of The Stanton Social in New York City's Lower East Side.

Categories:

recipe / Summer dishes / Picnic / Salads / Warm salads / Vegetable salads / Mexican cuisine