I’m a big fan of corn. But who isn’t, I guess.

I’m also a big fan of the Mexican sweet corn salad, esquites. But everyone loves that one too.

This recipe is just me concocting a different incarnation of said Mexican corn salad so I don’t overconsume and then fall out of love with the OG. I want us to be friends forever.

Another thing I will say about this corn salad is that I was pretty confident that it was bound for great heights the minute the kewpie and crispy chilli hit the bowl. I put it out for the first time at a recent BBQ and my suspicions were confirmed as it was easily the most discussed side dish.

ASIAN MEXICAN GRILLED CORN SALAD

(for the BBQ table)

4 cobs corn, shucked
3 spring onions (scallions), sliced
½ cup kewpie mayonnaise
Juice from 1 juicy lime
BBQ pork rub (or salt and pepper will do the trick)
1 – 2 tablespoons crispy chilli condiment*
3 tablespoons crispy shallots*
2 tablespoons fried garlic*

Rub corn down with a splash of oil and then season with your BBQ rub or salt and pepper.
Place corn onto grill above hot coals and cook for approximately 8 minutes, turning corn 2-3 times so that it might get a few little caramelized dark bits on it.
Slice corn from the cob.
Tip corn into a salad bowl and get it into the fridge pretty quickly to cool.
Once corn is cool add most of the spring onions (reserve a little for garnish), mayonnaise, lime juice and a little extra BBQ seasoning (or salt and pepper).
Toss to combine.
Scoop corn salad into serving bowl and then splash the crispy chilli condiment over the top, followed by the crispy shallot and garlic, and then the reserved chopped fresh shallot.
Now yo’ done.
Get it in your face however you see fit.

*available from Asian supermarkets