Most-Requested Recipe: Corn Salad

Corn. What is not to love about corn? Think of all the people you've met in your life. Can you think of any who do not like corn (actually, one of my sisters claims not to like corn but she's never had this salad). I do not make special kids' meals. If you come to my house you will not find hot dogs for the kids and real food for the adults. I believe that if you give your kids real food from the beginning, they will know no other way (how else would it be that little Indian kids are eating spicy curries from the get-go and thinking it's just nifty?). My kids fight each other for the last of the pesto and rejoice right alongside me when Vidalia onion season begins. Having said this, there are certain children who make me nervous when they come to my house. I know that unless I am serving white rice (almost never happens) or cheese pizza (happens sometime), they will be suspicious and angst-ridden from the beginning. Corn, however, is usually a language we can both speak.

Mexican Corn Salad was named Mexican Corn Salad by the testers at Food & Wine Magazine. We simply call it Corn Salad and we call on it frequently. The occasion has been rare that I have served this for friends and they have not asked for the recipe. This recipe has been modified over and over again according to what was at hand.

1 garlic clove, minced

1 tbsp minced red onion (I have substituted sweet onions time and time again here...and have added way more than 1 tbsp)

2 tbsp fresh lime juice (have used lemon juice when lime wasn’t available)

8 small ears of corn, husked (I have used frozen corn during the winter months. Kernels are not are firm, but the flavor is still good)

vegetable oil, for brushing

1/3 cup mayonnaise

1 tsp pure ancho chile powder (have substituted cayenne pepper)

4 oz cotilja or ricotta salata cheese crumbled (have used feta and queso fresca also)

salt and freshly ground pepper

Light a grill. In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.

Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes. (If using frozen corn, cook in a skillet or frying pan - without any oil - for about 10 minutes, until charred and popping) Transfer to a work surface and cut the kernels off the cobs. TIP: If you have a bundt cake pan, you can stick the ear of corn in the part that sticks up in the middle and use it as a holder while the rest of the pan is the catcher of the corn.

Whisk the mayonnaise and chile powder into the garlic, onion and lime juice. Add the cheese and corn to the bowl and toss. Season with salt, pepper and hot sauce.

This dish pairs well with everything from grilled scallops to burgers, lobster, steak, almost anything you can think of. Five happy, smiling sets of thumbs up on this one! Enjoy!