Texican Street Corn Salad

Texican Street Corn Salad
Makes 12 Servings

6 ears of fresh sweet corn on the cob
1/2 cup mayonnaise
1 cup cheese of your choice, grated
½ pkg (4 oz) cream cheese, room temperature
1/4 cup maple syrup
¾ cup (1 small) yellow onion, diced
2 ribs of celery, finely diced
2 Roma tomatoes, seeded and finely chopped
2 Tablespoons snipped fresh cilantro or flat-leaf parsley
1 lime, juice
1 Tbsp Paprika
1/4 cup homemade Emeril’s Essence (recipe here)
1 Tbsp Olive Oil

1. Cook ears of corn by your favorite method, and cut kernels off the cob, or, thaw frozen corn
2. Saute onions in olive oil until translucent, then remove from heat
3. In the same skillet, cook the corn until charred, set aside to cool
4. In a medium bowl, combine mayonnaise, cheese, maple syrup, and cream cheese until smooth
5. Stir in corn, onion, celery, cilantro, tomatoes, lime juice, and Emeril’s Essence
6. Refrigerate until time to serve
7. Sprinkle with paprika and garnish with cilantro or parsley

Larry preps corn.JPGIf corn is out of season in your area, you can also make this recipe with 3 (12 oz) bags of frozen corn kernels, (thawed), or, 2 (15 oz) cans of sweet corn kernels, drained. To add more smokiness, saute the corn and/or the tomatoes in a hot skillet to just begin the charring process. Collect any fluids that may have cooked out and spoon into the mixture. If you like the salad a little juicier, add equal amounts of cream cheese and mayonnaise.