There is nothing more I look forward to in late summer then a visit to my local farmer’s market to get some fresh Michigan corn! It’s so sweet and delicious, it barely requires any cooking! I love a summer barbecue with simple corn on the cob served alongside. To give it some extra flavor, Mexican Street Corn, or elote, is so good, but quite messy. Corn on the cob is cooked then basted with a seasoned mayo mixture and dunked in Cotija cheese and spices. For a corn dish that’s easier to eat and just as flavorful, try esquites - basically elote in a bowl!
Start by grilling the corn over high heat just to give it some char, then cut it off the cob. The kernels are mixed with roasted poblano peppers (or jalapeño if you prefer), and then dressed with lime juice, cilantro, mayo, cumin, smoked paprika and chili powder. Parmesan serves as an easy stand in for the Cotija, and you’re on your way to an awesome summer side dish, or even serve as a salsa with tortilla chips! This dish works hot or cold, and I love to serve it with extra cilantro and lime wedges, and don’t skip the quick-pickled red onion!