Savory Elote salad puts all your fresh corn to good use

In my kitchen, the arrival of Memorial Day often coincides with corn showing up at my neighborhood grocery store.

We eat a lot on the cob, of course, with lots of salt and butter. Simple pleasures! But for the last few years, like so many others, we’ve also been on an elote kick.

If you’re not familiar, I’m speaking of the Mexican street corn that comes slathered with spicy Mexican crema and crumbled Cotija cheese. It’s cheesy, salty, creamy and fiery all at the same time, thanks to the chiles, garlic and mayo.

This recipe captures all the same great flavors but in salad form.

Elote Salad

Serves 4. From Gretchen McKay

4 ears fresh corn, husked and cut off the cob (about 4 cups)

2 tablespoons vegetable oil

2 tablespoons mayonnaise

1 garlic clove, very finely minced

1 tablespoon fresh lime juice

4 scallions, chopped

⅓ cup crumbled feta or Cotija cheese

Handful fresh cilantro, chopped (about ¼ cup)

1 jalapeño, seeded and finely diced

1 teaspoon smoked paprika, plus more for dusting

Salt and pepper

In large nonstick skillet, warm oil until it is shimmering. Add corn kernels and stir fry until corn is crispy throughout, about 5-6 minutes. Set aside while you prepare the dressing.

In a large bowl, combine the mayonnaise, garlic and lime juice. Stir in scallions, feta and cilantro and mix well, then add warm corn. Slice the kernels off the corn and add to the bowl along with the scallions. Stir to coat, then add the cheese, cilantro, jalapeño and smoked paprika.

Stir to combine, then season to taste with salt and pepper. Serve right away for a warm dish, garnished with a dusting of paprika, or refrigerate until ready to serve.