It's nearly mid-August, my favorite time in the summer. The ocean water is finally warm enough for me to swim in and our neighborhood corn fields now tower over my head, a tell tale sign that their strong green stalks are ready to harvest the best golden ears of corn.
I hit our local farmer's market daily, picking up juicy tomatoes, ripe peaches and the sweetest summer corn fresh from the fields. Delicious cooked on the grill for a few minutes dressed with a dash of salt and an optional pat of butter, our local corn is highly addictive!
Sometimes I like to spice things up a bit and go to my favorite corn salad recipe which incorporates spicy South of the Border ancho chili peppers with cojita cheese and a touch of lime-delicious!
Spicy Grilled Corn Salad with Red Chili and Cojito
- 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 tablespoons ancho chili powder
- 1/8 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.
adapted from Bobby Flay
4 comments:
Looks scumptious! Will try this over the weekend!
Teresa (Splendid Sass)
I make something similar, but without the cream and oil - butter instead. But YUM! I based mine off of the delicious corn at Turtle Crossing - have you tried it?
you make me want to try this now! happy weekend doll! xo
just love them too, thanks for sharing the recepi! have a great sunday! verbena cottage
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