This blog post was written in partnership with OXO.
I got home from my west coast book tour late on Tuesday night, tired and so happy to be home. I spent Wednesday unpacking, doing laundry, refilling the fridge, and making this salad.
I had agreed to do this partner post with OXO before leaving on the trip and upon my return, a box of their brand spanking new peelers were waiting for me. They’re made using the same Japanese stainless steel blades as their original OXO Swivel Peeler, which means that they’re super sharp, long-lasting, and won’t rust.
I loved using their new corn peeler. The specially designed blade quickly, efficiently, and safely zips through ears of corn, removing the kernels completely and leaving a bare cob behind. While I don’t think I’m going to be doing a ton of preserving this summer (the babies are due August 8!), I know that this tool is going to be a boon when next I make my beloved Roasted Corn Salsa (the recipe is in Food in Jars).
In the meantime, I hope to make this Mexican Street Corn Salad many more times. You start by removing the kernels. Once the cobs are clean, you toast the kernels in a skillet in a bit of butter. Once the corn has blistered, you add lime juice, mayonnaise, queso fresco, cilantro, and jalapeno.
The finished dish is creamy, flavorful, and bright. As corn comes into season in more parts of the country, I highly recommend that you give it a try.
Disclosure: This post is sponsored by OXO. They provided the assortment of peelers you see above. All words, thoughts, and opinions are my own.
