Wonderful things about summer: grilled corn on the cob. Not so much: having your fingers covered in wispy hairs of husk and a greasy mixture of butter and corn juice. And ugh, looks like someone's knocked the entire stack of napkins into the pool again during a keg stand gone wrong. What's a corn-loving barbecue-goer to do?Don't worry, we've got you covered. This corn salad from Comodo in New York takes inspiration from Mexican esquites, a fork-friendly street food staple served in a cup.MAKE: Grilled Corn Summer SaladAfter grilling the corn, you simply cut it off the cob and blend it with salty cotija cheese, cilantro, mint, and candied pepitas before drizzling with a tart cumin dressing. No messy fingers needed.
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Here's the Best Way to Eat Grilled Corn—Minus the Greasy Fingers
Loaded with cotija cheese, cilantro, mint, and candied pepitas, this corn salad just might be the side of the summer.