I made this grilled corn salad the other evening to rave reviews and several requests for the recipe. It’s a Bobby Flay recipe, and he likes his spice. I actually used chimaya chili powder that I’d picked up in Santa Fe, NM. It’s a medium heat powder and I used a bit less than Bobby calls for in his recipe. Just use whatever you feel is good for your heat tolerance. I also discovered this week that Trader Joe’s has frozen roasted corn, which I think would work really well in this recipe if fresh isn’t available or you just don’t have the time to grill it yourself.
8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
Salt and freshly ground black pepper
1/4 cup creme fraiche
2 limes, juiced and 1 zested
1 tablespoons ancho chili powder
1/4 cup chopped fresh cilantro leaves
1/4 cup grated cotija cheese
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.
Serves: 8; Calories: 137; Total Fat: 5.5 grams; Saturated Fat: 3 grams; Protein: 5 grams; Total carbohydrates: 21 grams; Sugar: 7 grams; Fiber: 2.5 grams; Cholesterol: 14.5 milligrams; Sodium: 199 milligrams