This corn salad is a twist on elote or esquites – a street corn snack made of grilled corn slathered with a creamy, lime and chili sauce usually based with mayonnaise and a sprinkling of Cotija cheese. While it may be a common dish, everyone has their own twist on the classic recipe – today, my twist is inspired by Israeli cuisine, and replacing the dairy and mayonnaise with a simply nutty tahini dressing (though if you want a dairy dish, just add that Cotija cheese on top). This is a fun recipe for anyone to try, but Jewish-Mexican families will especially enjoy these familiar flavors.
· 4 cobs of corn, kernels shaved
· 1 bell pepper, chopped
· 10 cherry tomatoes, halved
· ¼ cup red onion, diced
· ¼ cup chopped cilantro
· 2 Tbsp. pumpkin seeds
· ¼ cup tahini
· Zest of 1 lime
· Juice of 2 limes
· 2-4 Tbsp. olive oil
· 2 Tbsp. water
· 1 avocado, diced
· Sea salt, to taste
· Optional: ¼ cup pickled jalapeños , chopped & sprinkle of Cotija cheese
1. Heat a cast iron pan over medium high heat. Add corn, and let cook until it begins to brown, stirring occasionally, about 6-7 minutes. Transfer into a large bowl.
2. Add bell pepper, tomatoes, red onion, cilantro and pumpkin seeds, stirring to combine. Set aside.
3. In a small bowl, whisk tahini, lime zest, juice, olive oil and water, 1 tablespoon at a time. Season with sea salt.
4. Drizzle tahini dressing over corn salad. If the dressing thickens, thin out with additional water.
5. Top salad with diced avocado and if desired, jalapeños or cheese.