Israeli Spiced Esquites (Mexican Street Corn Salad)

 

The Stuff:

• 4 cobs of fresh corn (you can use fresh or canned but you have to drain well and dry with paper towel before cooking)
• 1 red pepper, diced
• 2 tablespoons chilli powder
• 2 tablespoons cumin
• 1 tablespoon smoked paprika
• 1 tablespoon Never Not Eating Za’atar
• 1 teaspoon Never Not Eating Sumac S&P
• Salt and pepper to taste
• ¼ cup olive oil
• ¼ cup fresh lime juice
• A few big dashes of hot sauce, like Cholula (we like the green pepper one) or Valentina, to taste depending how hot you want it.
• Cotija or feta, crumbled
• 1 bunch cilantro, chopped
• 1 bunch parsley, chopped

The Method:

1. Roast, BBQ, or my preferred blowtorch the corn on the cob, cut off the cob and add to the red pepper.
2. Season with the dried spices and mix well.
3. Wisk the oil, lime juice, and hot sauce and pour over the veggies.
4. Mix well.
5. Taste for seasoning and adjust to your taste.
6. Top with cheese and then herbs and serve.