Grilled Corn Salad with Lime, Red Chili and Cotija
Grill your corn in its own husks to protect it before taking the smoky kernels off the cob and tossing them with Cotija cheese, lime juice, lime zest, ancho chile powder and creme fraiche.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 5
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 5
8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
canola oil
salt and freshly ground black pepper
1/4 cup creme fraiche
2 limes, juiced and 1 zested
1 tablespoon ancho chili powder
1/4 cup chopped fresh cilantro leaves
1/4 cup grated cotija cheese
Directions:
Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.
Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through. Serve with the steak.
Source: foodnetwork.com
Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through. Serve with the steak.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
