Semi inspired by elote and esquites, Mexican street corn, this salad fully embraces the GIFT that is peak season sweet corn. Not only is the salad showered in grilled corn kernels, but the base of the dressing is pureed corn. My protein of choice for this is shrimp, but any protein, or no protein, will do because the star is is the CORN! The shrimp are simply seasoned with Tajin, a STAPLE seasoning in my bar and my kitchen. If you don’t have tajin, you can sub with a mixture of salt, chili powder, and lime zest for that signature spicy and acidic kick.
Typically one would use Cotija cheese for elote or esquites, but I had a block of aged manchego in the fridge that needed using and it complemented the flavors perfectly. I’m also obsessed with the texture you get when a hard cheese is finely grated with a microplane. It creates a fluffy cheese blanket. If you don’t have a microplane, you need to get one I’m sorry.
I didn’t use any fresh herbs here, which if you know me is very out of character. Could you add cilantro to this? Totally. But again, the star here is the CORN and I really wanted to let it shine by keeping the ingredient list to a minimum. However, I grant you permission to personalize this in whatever way you see fit.
Nice recipe !