On the 4th of July we had a dozen people over (no we don't have the space but why learn now) and I made six ribs a double batch of broccoli salad some sort of ad hoc potato salad with a mustard-caesar vinaigrette charred corn salad flag cake lemonade Aperol spritzes Suze and tonics watermelon and then we went up to the roof to light sparklers and watch the fireworks. About 95% of the people who came into my DMs after seeing photos of this on Instagram only asked about the corn. It's okay my ribs will get better eventually.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Cooking in Kitchen | 2023-08-05 03:40:06 |  244 Views |
Smitten Kitchen Mexican Corn Salad Recipe Tips.#smitten #kitchen #mexican #corn #salad #recipe #tips
I get it but it’s kind of cute (I’d definitely wear it as a printed skirt) especially with pink pickled onions lots of shakes of Tajin (chili-lime salt) and cilantro on top. The corn salad is loosely based on esquites the Mexican street snack. Typically corn is cooked in butter with onions chiles and epazote (an herb) and served in cups with lime juice chili powder mayonnaise and crumbled cheese and I don’t care what you think or think you think about mayonnaise; you’ll inhale it and want another cup. You often see the same ingredients on corn on the cob. But I was craving more pronounced layers of flavor — a cool dressing warm corn and then crunchy heat and acidity on top. (I also dreaded imagining how my kids would fare if I made the version with the strings but that’s not exactly a “culinary” decision.)
The result is essentially inhalable. Every element comes into its own and nothing blends long enough to become monotonous. Or lingers so you’ll just have to make it every weekend as long as the good corn allows.
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