Active Time
N/A
Total Time
30 MIN
Yield
Serves : 8
© Rick Poon

How to Make It

Step 1    

Bring a large pot of water to a boil. Add the corn and a generous pinch of salt and return to a boil. Remove from the heat, cover and let stand for 5 minutes. Drain the corn and let cool slightly.

Step 2    

Meanwhile, in a small bowl, whisk the mayonnaise with the lime and lemon zests and juices along with the 1 tablespoon of olive oil, the mustard, garlic and cayenne. Season the citrus aioli with salt.

Step 3    

Light a grill or preheat a grill pan. Brush the corn with olive oil and season with salt. Grill over high heat, turning occasionally, until lightly charred all over, about 5 minutes. Transfer to a plate and let cool slightly, then cut the kernels off the cobs; discard the cobs.

Step 4    

In a large bowl, toss the corn with the softened butter. Stir in the citrus aioli. Add the queso fresco, cotija, parsley and cilantro. Season with salt and pepper and serve warm.

Make Ahead

The aioli can be refrigerated overnight.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Julie Mellecker

Review Body: This is a delicious summer salad! The citrus and the corn and the cheeses are a perfect melding of flavor. I highly recommend!

Review Rating: 5

Date Published: 2017-06-15