Elote is one of my favorite things, except that the kernels get stuck in between my teeth.

So, I deconstructed it to avoid the issue and kept everything I love. The charred corn, the crema, the cotija, the garlic, and the chili. Turned it into a Mexican street corn salad that is much easier to eat and very hard to stop going back to.

It still gives you the richness of street corn, just in a way that makes it easier for summer dinners and cookouts. Save this and put this on your roster.

Deconstructed Mexican Street Corn Salad

Ingredients
6 ears fresh corn
1/4 cup Mexican crema, or mayo if you can’t find crema
1/2 cup grated cotija cheese, or queso fresco for a milder taste
2 garlic cloves, crushed
1 teaspoon chili powder
1 teaspoon paprika
Fresh cilantro, chopped, for garnish

Method
Preheat your grill to medium-high heat.

Remove the husks and silk from the corn, keeping the kernels intact. Place the corn on the hot grill and cook for 10 to 20 minutes, rotating occasionally, until lightly charred and tender.

Once the corn is cool enough to handle, cut the kernels off the cob and transfer them to a large bowl.
Add the crema, cotija cheese, crushed garlic, chili powder, and paprika. Gently toss until the corn is well coated.

Transfer to a serving dish and finish with extra cheese and fresh cilantro.

Serve immediately as a side dish or appetizer. ...

If you are still buying pickled onions, this one is for you.

They take all of five minutes to make, and once they’re in the fridge, you can add them to whatever you’re eating all week. Tacos, salads, sandwiches, bowls, eggs, toast, grilled chicken, leftover rice. Whatever needs a little something.

Perfectly tangy, simple, and exactly the kind of thing that makes putting a meal together feel easier.

Save this and make a jar for the week.

Red Pickled Onions

Ingredients
1 large organic red onion, peeled and thinly sliced
4 oz white distilled vinegar
8 oz room temperature filtered water
2 garlic cloves, whole
1 teaspoon sea salt

Method
Add the vinegar, water, and salt to a small saucepan. Stir until the mixture comes to a soft simmer and the salt has completely dissolved. Turn off the heat and let it cool for about a minute.

In the meantime, smash the garlic cloves and add them to a clean jar. I prefer a 22 oz mason jar, but use what you have.

Thinly slice the red onion, ideally with a mandoline, and add it to the jar with the garlic.

Pour the warm vinegar mixture over the onions and garlic, cover, and refrigerate for at least one hour, but preferably overnight. ...

This mango and avocado salad is cold, bright, and exactly what I want next to anything grilled.

The sweetness of ripe mango, the creaminess of avocado, the bite of red onion, and that zesty lime vinaigrette make it feel simple but not like an afterthought.

Serve alongside grilled chicken, steak, fish, shrimp, or on its own when you want something light and fresh.

Mango & Avocado Salad with Zesty Lime Vinaigrette

Ingredients
2 ripe mangoes, peeled, pitted, and diced
2 ripe avocados, peeled, pitted, and diced
¼ cup red onion, diced
2 tablespoons fresh cilantro, chopped
Juice of 2 limes
3 tablespoons extra-virgin olive oil
1 teaspoon honey
Salt and pepper, to taste

Method
In a large bowl, combine the mangoes, avocados, red onion, and cilantro.

In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper until well combined.

Drizzle the vinaigrette over the salad and gently toss until everything is coated, being careful not to break down the avocado too much.

Taste and adjust the seasoning as needed.

Let it sit in the refrigerator for at least 10 minutes before serving so the flavors can come together. ...