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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Elite Grilled Mexican Corn Salad Recipe

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This recipe for Elite Grilled Mexican Corn Salad is from Meals Matter , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Ears Sweet Corn , husked
1/3 Cup Crema *see note for substitution
4 Tablespoons Lime Juice (fresh is best)
1/2 Teaspoon Ground Cumin
3/4 Teaspoons Smoked Paprika
1/2 Teaspoon Chili Powder
1/4 Teaspoon Black Pepper
1/4 Teaspoon Salt , plus more to taste
1/2 Cup Cheese Crumbled Cotija
1/2 Onion Red , minced
1/3-1/2 Bunch Cilantro , chopped
Directions:
Directions:
Heat a grill to medium heat. Add the corn, turning occasionally until slightly charred on each side.
Remove from the grill and allow to cool for a few minutes.
Holding the corn by the small end, cut off all of the kernels.
Place the kernels in a big bowl and add all remaining ingredients.
Fold gently with a rubber spatula, seasoning with additional salt as needed.
Serve Slightly warm, room temperature or cold

P.S. You can always use fire roasted canned corn if you are in a hurry!
Personal Notes:
Personal Notes:
Great salad or side dish for any type of Mexican meal!

 

 

 

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