It’s sweet corn season in these parts and it’s what I want to eat nonstop. This week on Minnesota Live, I shared my take on a Mexican style sweet corn salad – which is sort of a combo of elote and esquites. It’s delicious alongside a steak off the grill, piled on top of tacos or even as a dip with chips. Enjoy!

Mexican Street Corn Style Salad

Gather this:

3 cups corn (the corn from 4 cobs or use frozen)

½ cup chopped red onion

1 diced jalapeno pepper

½ cup chopped cilantro

3 green onions, chopped

3 tbsp mayonnaise

2 tbsp sour cream or Mexican Crema

Juice and zest of 1 lime

½ teaspoon salt

½ cup cotija cheese

¼ tsp smoked paprika

Do this:

If your corn is still on the cob, grill the corn cobs over medium high heat either outdoors or on a grill pan until it’s dark and roasted in some parts. Remove from the heat and when cool enough to handle, cut the kernels off the cob and put in a large bowl.

Alternatively, cut the corn off the cobs or used frozen corn that’s thawed. Heat a large skillet over medium high heat. Add the avocado oil and the corn and cook until dark and roasted in some parts. Place in a large bowl.

To the corn, add the red onion, the jalapeno, cilantro and green onions. In a smaller bowl, mix the mayo, sour cream or crema, lime juice and zest. Pour over the corn and fold together. Add the salt and fold again. Sprinkle the cheese and the paprika over the top and serve chilled.