Here’s the Best Way to Eat Grilled Corn—Minus the Greasy Fingers

Wonderful things about summer: grilled corn on the cob. Not so much: having your fingers covered in wispy hairs of husk and a greasy mixture of butter and corn juice. And ugh, looks like someone’s knocked the entire stack of napkins into the pool again during a keg stand gone wrong. What’s a corn-loving barbecue-goer to do?

Don’t worry, we’ve got you covered. This corn salad from Comodo in New York takes inspiration from Mexican esquites, a fork-friendly street food staple served in a cup.

MAKE: Grilled Corn Summer Salad

After grilling the corn, you simply cut it off the cob and blend it with salty cotija cheese, cilantro, mint, and candied pepitas before drizzling with a tart cumin dressing. No messy fingers needed.