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It’s late summer and corn is in season right now in Ontario and it is DELISH! I know after a few meals of corn on the cob we all want to switch it up a little … so this is a perfect alternative to corn on the cob.

Not sure if you are familiar with Mexico’s all-dressed corn-on-the-cob…but this recipe turns it into a summery salad. If you don’t like spicy foods, use smoked paprika in the crema; otherwise, chipotle powder or canned chipotles gives the salad an authentic smoky kick or in a pinch use Sriracha. The crema is also delicious with nachos, on burgers, chicken, grilled fish, honestly anything!

Chipotle Lime Crema

  • ½ cup (125 mL) mayonnaise (reduced fat is fine)
  • ½ cup (125 mL) sour cream
  • 2 Tbls fresh lime juice
  • Finely grated zest of 1 lime
  • 1 clove of garlic finely chopped
  • ½ tsp cumin powder
  • 1 tsp smoked paprika or ground chipotle pepper
  • Salt to taste

Corn Salad

  • 6 cobs of corn, shucked
  • 1 orange pepper diced finely
  • ⅔ cup dice finely a Vidalia onion
  • 1 pint cherry tomatoes, halved
  • 2 whole avocados diced
  • ½ cup chopped cilantro
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • Salt and pepper to taste
  • 4 cups arugula (the peppery taste is a nice compliment to the sweetness of the corn)
  • 1 cup (250 mL) crumbled feta or cotija cheese if you can score that
  • Lime wedges

 

Step by Step:

For the crema, whisk all the ingredients in a mixing bowl. Transfer to an airtight container. Refrigerate at least 24 hours and up to 1 week.

Preheat grill to high. Clean and oil barbecue grate. Place corn on grill. Cook, turning occasionally, until cooked through, 8 to 10 minutes. (Alternatively, you could boil the corn in unsalted water for 5 minutes then quickly char it directly on the flame of a gas burner.) Transfer to a baking sheet and cool completely.

* TIP! Start with a large bowl and then place a smaller bowl upside down. Stand corn on end. Slice downward with a sharp knife to cut kernels away from cob. Less Mess!  Place corn in a large mixing bowl with onion, peppers, avocados, tomatoes, cilantro, olive oil, lime juice, salt and pepper. Mix.

For each serving, place a little mound of salad greens in a bowl, if using. Spoon in some corn salad. Top with a dollop of crema and sprinkle with feta. Serve with lime wedges.

Enjoy!

www.monicaskitchen.com