Sweet corn is a specialty crop grown in California. It comes in yellow or white and sometimes cobs can be found with a mixture of both colors.

Some of my favorite ways to prepare the food is to grill it or use it in a salad. If you want to try your hand at home grilled corn, soak the ears in cold water before placing on a grill. By soaking the husk and silks (thin stings attache to each kernel), you prevent extreme burning and charing.

Growing up I was not a fan of corn until I started to eat it in a salad form. I hated getting the kernels stuck between my teeth. My face would be covered corn kernels and juice. By removing the kernels from the cob, it becomes much easier to eat and reduces the mess.

Elote is a popular Mexican street food. It consists of an ear of sweet corn slathered in melted butter, brushed with Mexican crema and mayonnaise, and sprinkled with cheese and chili powder. I took this classic treat and deconstructed it by removing the kernels from the cob and mixing in all of the toppings.

Mexican Elote Salad

Ingredients:

2 cups (16 oz.) sweet corn kernels or about 2 large ears of corn kernels removed

1 tablespoon salted butter

1/4 cup mayonnaise

2 tablespoons finely diced red onion

1/2 teaspoon chili powder

1/2 teaspoon sea salt

1/3 cup Queso Fresco cheese, crumbled

2 tablespoons chopped cilantro

Juice of 1 lime

Directions:

1. Remove kernels from the corn cob using a sharp knife. In a medium cast iron pan heated over medium heat, melt butter. When pan is hot add corn, cooking and storing for 4 to 5 minutes. Remove corn from the pan and allow too cool.

2. To the corn add mayonnaise, red onion, chili powder, salt, queso fresco, cilantro, and lime.

Recipe Note: If you want to enjoy this recipe when fresh sweet corn is no longer available, frozen corn may be substituted. Thaw before cooking in cast iron pan.