Wednesday, August 18, 2010

Bobby Flay's Grilled Corn Salad with Lime, Red Chili, and Cotija

A side dish tasted at Mesa Grill over a year ago that we couldn't forget. I finally looked online to see if a recipe was available when we received corn from our CSA. It was!

  • 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
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup grated cotija

  1. 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.
  2. Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through.

Notes: Cotija is the food of the gods. This is a fantastic recipe to enjoy the sweet corn of summer.

Tim's Rating: 10/10
Liz's Rating: 10/10


Joanne said...

Everythign I've ever had at Mesa Grill is fantastic. This, I haven't tried yet. Thanks for sharing!

weezermonkey said...


Crystal said...

Sounds awesome! We *almost* ate at Mesa Grill while in Vegas, but considering we were in shorts and flip flops, we felt horribly underdressed. Next time, next time.

10yearstogether said...

Thanks again for sharing a great recipe! I'm going to the store in a minute to get the ingredients for this!

Erin said...

Just made this the other night and couldn't stop raving about how amazing it was! YUM.

Stephanie said...

That sounds amazing! I have the mesa grill cookbook, so I am going to have to look it up & try this!

{grace} said...

This looks so good and very easy. I'm going to make this soon!