Cotija isn't much of a melting cheese, but the small shards stick to the corn kernels and provide a rich salty creaminess to this salad. Ancho chili powder packs a spicy punch, while lime juice gives a zesty tartness to the recipe. It's an excellent side to grilled steak and for a scrumptious and substantial lunch, serve over greens with avocado.
8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
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
- 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.
- Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through.
*When I made this dish, instead of grilling it, I opted to roast the corn in the oven at 450°F for 30 minutes.
- Salads, Side Dishes