Wednesday, August 18, 2010

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

Inspiration:
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!


Ingredients:
  • 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

Instructions:
  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

8 comments:

Joanne said...

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

weezermonkey said...

10!

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.

Macaroni and Cheesecake 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!

MikeB School of Hip Hop said...

Appreeciate your blog post