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Mexican Corn Salad




Difficulty:Easy
Prep Time:15 Minutes
Cook Time:15 Minutes
Serves:8

Nutritional Information

This salad is light and refreshing and can be made ahead of time.

Ingredients

  • 8 ears corn, in the husk
  • Salt and freshly ground black pepper
  • 1/4 cup creme fraiche or sour cream
  • 2 limes, juiced and zested
  • 1 tablespoon ancho chili powder
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup grated cotija cheese

Directions

  • 1. Preheat the EGG to 350º using indirect heat. Roast the corn for 30 minutes, in the husk, turning once. Remove from the grill. Once cool enough to handle, shuck the corn and remove any remaining silks. Cut off of the cob and set aside.
  • 2. Combine the remaining ingredients in a bowl. Add the corn and toss until well blended. Season to taste and serve.
  • 3. *Can be refrigerated for a few hours before serving.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828