Mohamed Shili This grilled corn salad is full of smoky, tangy, and creamy flavors! Grilled corn is mixed with lime, ancho chili powder, cotija cheese, and crème fraîche for a fresh and delicious side. It’s perfect for BBQs, tacos, or any summer meal!
Ingredients Needed:
- 8 ears fresh corn, silks removed, husk on, soaked in cold water for 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
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup grated cotija cheese
How To Make Grilled Corn Salad with Lime, Red Chili, and Cotija?
- Grill the Corn: Heat the grill to high. Brush the corn with canola oil and season with salt and pepper. Grill for about 10 minutes, turning often, until the corn is lightly charred on all sides. Let it cool, then cut the kernels off the cob.
- Heat the Pan: Place a cast iron skillet on the grill or stovetop over medium-high heat. Let it get hot.
- Cook the Salad: Add the corn kernels to the hot skillet. Stir in crème fraîche, lime juice, lime zest, ancho chili powder, salt, and pepper. Cook for a few minutes, stirring, until everything is creamy and warmed through.
- Finish and Serve: Remove from heat. Mix in cilantro and cotija cheese. Serve warm with grilled meats or tacos!
Recipe Tips:
- Grill the corn with the husk on: This helps keep the kernels juicy and prevents them from drying out too fast. Peel the husk back slightly before grilling if you want more smoky flavor.
- Let the corn cool before cutting: Cutting hot corn can be messy and dangerous. Let it rest for a few minutes after grilling so you can handle it easily.
- Use a cast iron skillet for the best texture: A hot cast iron pan helps blend the flavors and gives the corn a nice roasted taste. If you don’t have one, use a regular pan on medium-high heat.
- Adjust spice levels to your taste: Ancho chili powder adds mild heat. If you like it spicier, add a pinch of cayenne or chopped fresh chili.
- Add the cheese and cilantro last: If you stir them in while the pan is too hot, the cheese will melt too much and the cilantro will lose its fresh taste. Mix them in just before serving for the best flavor!
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover grilled corn salad cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Reheat: Heat a pan over medium heat and add the salad. Stir occasionally and cook for 3-5 minutes until heated through.
Nutrition Facts:
- Calories: 140 kcal
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 180mg
- Potassium: 260mg
- Total Carbohydrate: 22g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 4g
Try More Bobby Flay Recipes:
Bobby Flay Grilled Corn Salad with Lime, Red Chili and Cotija
Description
This grilled corn salad is full of smoky, tangy, and creamy flavors! Grilled corn is mixed with lime, ancho chili powder, cotija cheese, and crème fraîche for a fresh and delicious side. It’s perfect for BBQs, tacos, or any summer meal!
Ingredients
Instructions
- Grill the Corn: Heat the grill to high. Brush the corn with canola oil and season with salt and pepper. Grill for about 10 minutes, turning often, until the corn is lightly charred on all sides. Let it cool, then cut the kernels off the cob.
- Heat the Pan: Place a cast iron skillet on the grill or stovetop over medium-high heat. Let it get hot.
- Cook the Salad: Add the corn kernels to the hot skillet. Stir in crème fraîche, lime juice, lime zest, ancho chili powder, salt, and pepper. Cook for a few minutes, stirring, until everything is creamy and warmed through.
- Finish and Serve: Remove from heat. Mix in cilantro and cotija cheese. Serve warm with grilled meats or tacos!
Notes
- Grill the corn with the husk on: This helps keep the kernels juicy and prevents them from drying out too fast. Peel the husk back slightly before grilling if you want more smoky flavor.
- Let the corn cool before cutting: Cutting hot corn can be messy and dangerous. Let it rest for a few minutes after grilling so you can handle it easily.
- Use a cast iron skillet for the best texture: A hot cast iron pan helps blend the flavors and gives the corn a nice roasted taste. If you don’t have one, use a regular pan on medium-high heat.
- Adjust spice levels to your taste: Ancho chili powder adds mild heat. If you like it spicier, add a pinch of cayenne or chopped fresh chili.
- Add the cheese and cilantro last: If you stir them in while the pan is too hot, the cheese will melt too much and the cilantro will lose its fresh taste. Mix them in just before serving for the best flavor!
Bobby Flay Grilled Corn Salad with Lime, Red Chili and Cotija