Charred Corn and Cheddar Salad

Recipe from Elijah G. Deleon

Adapted by Genevieve Ko

Updated August 12, 2026

  • Andrew Bui for The New York Times. Food Stylist: Rebecca Jurkevich.
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Ready In
25 min
Rating
5(257)
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In this take on esquites, the chef Elijah G. Deleon turned his childhood snack of grilled corn mixed with mayonnaise, cotija, chile flakes and lime into a plated salad at Rustic Canyon in Santa Monica, Calif., where he’s the executive chef. A simple from-scratch aioli dresses charred kernels, adding the zing of garlic and Dijon, while sliced shishito peppers add a fresh, grassy crispness. The more classic cotija or queso fresco taste great here, but Mr. Deleon’s swap of aged Cheddar is a fun twist. The fine crumbles bring a rich sweet nuttiness to the mix of sweet corn, tart lime and spicy chiles flakes. —Genevieve Ko

Featured in: These Salads, Bursting With Tomatoes and Corn, Taste Like Endless Summer

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Ingredients

Yield:4 to 6 servings

For the corn

  • 4 ears of corn, shucked

  • ¼ cup finely sliced chives

  • 1 to 2 tablespoons lime juice

  • Salt

  • ⅓ cup finely crumbled sharp white Cheddar (see Tip) or crumbled queso fresco, cotija or feta

  • Scant ¼ cup thinly sliced shishito peppers (from 2 to 4 peppers)

  • Ground Aleppo chile or other mild  chile, for sprinkling

For the aioli

  • 1 garlic clove, finely grated

  • 2 teaspoons Dijon mustard

  • 1 teaspoon lime juice

  • 1 large egg yolk

  • 5 tablespoons grapeseed or another neutral-tasting oil

  • 3 tablespoons extra-virgin olive oil

  • ¼ teaspoon kosher salt (such as Diamond Crystal)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

21 grams carbs; 35 milligrams cholesterol; 280 calories; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 3 grams fiber; 302 milligrams sodium; 5 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the corn: Char the corn on an outdoor grill or over the flame of a stovetop gas burner until browned in spots. Transfer to a cutting board to cool completely.

  2. Step 2

    While the corn cools, make the aioli: Whisk the garlic, mustard, lime juice and egg yolk in a large bowl. Continue whisking constantly while pouring in the oils in a thin, slow stream to form a thick emulsion. Whisk in the salt. The aioli can be covered and refrigerated for up to 2 days.

  3. Step 3

    Slice the kernels off the cobs. Transfer the corn kernels to the bowl with the aioli and add the chives, 1 tablespoon lime juice and a pinch of salt. Mix well, then taste. Add more lime juice and salt to taste.

  4. Step 4

    Spread the corn in a thin, even layer on a serving plate. Sprinkle the cheese, peppers and chile powder on top. Serve immediately.

Tip

  • To crumble Cheddar, freeze a 2-ounce block until very cold and firm then pulse in a food processor to form tiny bits. Alternatively, cut the chilled block into cubes, then finely chop to crumble into tiny bits.

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Ratings

5 out of 5
257 user ratings
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Comments

Obvs

This was very good. I charred the corn under a broiler and used a single Anaheim pepper because the store didn’t have shishito, but otherwise made it exactly as described. Including the raw egg yolk, because I laugh in the face of death.

Genevieve Ko

@Lori Absolutely! If you want to make this with mayo instead of making aioli, whisk in raw grated garlic, Dijon and lime juice to capture the same flavor

Kelly

Trader Joe’s has great frozen charred corn if you’d like to cut some corners…

BBS

Good but it’s hard to get past the raw egg

BBS

Stand each ear of corn in the aioli bowl to scrape it.

Sandra

I thought it was ok, it needed a less cheddar chess.

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