esquites (mexican corn salad)

SERVES 4 AS A SIDE I love wandering the markets and walking down the streets of Mexico City in the intense heat of the midday sun, until I’m dragging my feet and completely dehydrated. But I’m never hungry. The sweet aroma of fresh masa cooking and the sounds of onions sizzling make it impossible to not try almost everything I see. Elote, in particular, I cannot pass up —delicious, sweet corn on the cob smothered in mayonnaise and salty cheese, with the hot sun on your face as you walk home from Roma Norte. The next best thing to having the real thing is making it this way, at home

Good

% Daily Values based on a 2,000 calorie diet

Step 1

PREP: Preheat a grill to medium-high—about 425°F (220°C).

Step 2

Pull most of the outer husks of 6 ears corn down to expose the kernels so you can remove the silk. Use a paper towel or a vegetable brush to knock off any stubborn stands. Pull the husks back up. Soak in cold water for about 30 minutes before grilling to prevent the husks from burning—make sure to pat dry before placing on the grill.

Step 3

COOK: Oil the grates of the grill and then place the corn on the grill. Grill until charred on all sides and the corn is tender, about 15 minutes. Remove the corn and let the ears cool just until they are cool enough to handle, then pull the husks down and return them to the grill for a few minutes, so the kernels get a little char on them, about 5 minutes. Remove from the grill and let cool again until you can handle them comfortably.

Step 4

Working confidently, carefully, and taking your time, hold the corn cobs upright and use your knife to cut off the kernels.

Step 5

MAKE THE CREAMY LIME DRESSING: In a small bowl, combine ⅓ cup (75 ml) mayonnaise and the zest of 1 lime and season with a bit of salt.

Step 6

ASSEMBLE AND SERVE: Use the back of a spoon to swoop the dressing along the edge of a serving plate or shallow bowl. Scatter the corn on top.

Step 7

Sprinkle with ⅓ cup (40 g) cotija cheese, then with a generous amount of ancho chile powder and cilantro and serve with lime wedges