Every week we brought home bundles of corn because who can resist the fat ears with their light green husks and wispy tassels? And so, happily, we have cooked corn every which way--boiled, grilled on the BBQ and roasted in the oven.
But now at mid-summer, we feel corn-fatigue. We have begun to take corn for granted. We need a way to rekindle our love affair with corn.
The solution was easy. All we needed was some Latin excitement. Elote Mexican Corn Salad My newest favorite corn salad borrows from the flavors of Mexican street corn called elote where ears of cooked corn are skewered on sticks, flavored with grated cotija cheese and dusted with red pepper powder. I turned that street food snack into a salad, tossed with freshly chopped Italian parsley.
The recipe is on Zester Daily, please try i…