This salad takes its cues from the classic Mexican street food, elote, which is grilled corn rubbed with spices and cheese. Here, the corn is easier to eat since it’s off the cob, and it’s mixed with arugula and beans for a filling, fresh summer salad. Because you’re eating the corn raw, try seeking out fresh corn from a local stand or farmers’ market. Serve this salad alongside grilled proteins like fish, chicken, or steak, or serve with hard-cooked eggs for a vegetarian twist. If you can’t find cotija, you can substitute parmesan or aged Cheddar.
½ cup mayonnaise
¼ cup chopped fresh chives
¼ cup chopped fresh cilantro leaves and tender stems, plus ½ cup whole leaves and tender stems
1 small jalapeño, seeded and finely chopped
1 tablespoon lime zest plus 1/4 cup fresh juice (from 3 limes)
Whisk together mayonnaise, chives, chopped cilantro leaves and stems, jalapeño, lime zest and juice, chili powder, pepper, salt, and half of the cheese in a large bowl until combined. Add beans, corn, arugula, remaining cheese, and whole cilantro leaves and stems and toss to combine.
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