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3. Add pepitas, smoked paprika or the cilantro, mint, jalapeño, scallions, cheeses, mayo, chili powder and cumin, stir to combine. Top with cilantro and cheese and serve.
1. In a cast iron skillet, heat the oil over medium-high heat until shimmering but not smoking. Add the corn kernels and cook, stirring every couple of minutes, until they are toasted and lightly browned – about 15 minutes.
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I was introduced to this salad by my friend, Kali, who fell in love with it after ordering it in Colonia Verde in Brooklyn’s Fort Greene neighborhood lately.
It’s like eating a bowl of Mexican street corn (a.k.a. elote.) Each bite is smokey, sweet, spicy, sour, salty and creamy – a happy marriage of tastes.
The recipe calls for lightly charring the kernels in a cast iron skillet but if you happen to have leftover grilled corn available, by all means, use that, instead! So you may want to double the recipe it goes.
This is a yummy way to savor these last, bittersweet days of summer. Hope you enjoy it.
Ingredients
Published at Tue, 05 Sep 2017 17:07:01 +0000
Directions
2. Add the garlic and stir cook for another minute or so. Turn the heat off and allow before moving it to a serving bowl with space to blend in the corn cool down for a few minutes.
Source: Natural Foods
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