Garden to Table

Mexican Street Corn Salad

Stephanie Surowiec

Pickled Onions

Quick-pickled red onions belong in your fridge and on your table all summer long. From tacos to salads and pulled pork to burgers, these onions will put a fresh spin on all your summer meals.

Slice one medium red onion very thinly, and stuff it into a mason jar or other container with a tight-fitting lid. In a separate bowl, dissolve 1 tsp salt and 1 tsp sugar in 1/2 cup hot water. Whisk until fully dissolved, then add 1/2 cup red wine vinegar. Pour the pickling liquid into the jar with the onions. They will taste great after about an hour but should last in your fridge for about 1-2 weeks. There is nothing more I look forward to in late summer than a visit to my local farmers 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. Mexican street corn or “elote” is an excellent way to create more flavor, but it can be messy to eat. Elote is made by boiling or grilling corn on the cob and then basting with a seasoned mayo mixture and dunking in Cotija cheese and spices. But, for a corn dish that’s easier to eat and just as flavorful, try esquites which is elote in a bowl!

Begin by grilling the corn over high heat to give it some char, then cut it off the cob. Then mix the kernels with roasted poblano peppers, and dress with lime juice, cilantro, mayo, cumin, smoked paprika, and chili powder. Parmesan serves as an easy stand-in for the Cotija. In no time, you’re on your way to a delicious summer side dish; it can even serve as a salsa with tortilla chips. This dish works hot or cold, and I enjoy serving it with extra cilantro and lime wedges. Don’t forget the quick-pickled red onion!

Ingredients

Serves 6-8 as a side dish/salad or salsa. Prep time 30 minutes

• 8 ears fresh Michigan corn • 1 poblano pepper • Juice from 2-3 limes (about 2 Tbsp) • 2 Tbsp mayonnaise • 2 Tbsp parmesan cheese • 2 Tbsp chopped fresh cilantro • 1 tsp chili powder • 1 tsp cumin • 1/2 tsp smoked paprika • 1/2 tsp salt

Instructions

1. Remove husks and silks from corn. Spray lightly with cooking spray and cook over a hot grill until nicely charred all over.

When cool enough to handle, cut kernels off cob and place into a large bowl. 2. Place whole poblano pepper on grill with corn, turning until skin has turned completely black. Place in a bowl and cover with plastic wrap to steam about 15 minutes. Then, using a paper towel, gently rub off all the charred skin. Dice up the pepper, removing the seeds inside if you prefer less spice, and place in bowl with corn. 3. Combine all the rest of the ingredients in a small bowl and whisk together to make the dressing. Then toss with corn and peppers. Season to taste with additional salt and lime, if desired. 4. Place in a serving bowl or platter and top with extra cilantro, lime wedges, and pickled onions alongside. See accompanying recipe.

Stephanie Surowiec is the recipe developer, food stylist, and photographer behind Dinner Club Diaries, a local food blog that focuses on delicious, approachable family meals and easy entertaining. You can find Stephanie’s recipes at www.dinnerclubdiaries.com, on Instagram @dinnerclubdiaries, or on Facebook at Dinner Club Diaries.