Sandra This Bobby Flay Grilled Corn Salad with Lime, Red Chili and Cotija Recipe is a smoky and tangy recipe, which is made with Cotija cheese and ancho chili powder. It’s a great choice for a summer BBQ, ready in about 30 minutes.
Bobby Flay Grilled Corn Salad with Lime, Red Chili and Cotija Recipe Ingredients
- 8 ears fresh corn, silks removed, husk on, soaked in cold water for 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 cheese
How To Make Bobby Flay Grilled Corn Salad with Lime, Red Chili and Cotija Recipe
- Preheat the Grill: Preheat an outdoor grill to medium-high heat (about 400°F or 200°C).
- Grill the Corn: Remove the corn from the water, but do not dry it; the moisture helps it steam. Place the corn (still in the husks) directly on the hot grill grates. Grill for 12-15 minutes, turning every 4-5 minutes, until the husks are blackened and charred in spots.
- Cool and Shuck: Remove the corn from the grill and let it cool for at least 10 minutes, or until it’s easy to handle. Carefully peel back the husks and remove all the silks.
- Cut the Kernels: Stand one ear of corn on its end inside a large mixing bowl (this catches all the kernels). Use a sharp knife to carefully slice downward, removing the kernels from the cob. Repeat with all 8 ears.
- Make the Dressing: In a small bowl, whisk together the creme fraiche, lime juice, lime zest, and ancho chili powder until smooth.
- Combine the Salad: Pour the dressing over the corn kernels in the large bowl. Add the chopped fresh cilantro and the grated Cotija cheese.
- Season and Serve: Toss everything together until the corn is well-coated. Season with salt and freshly ground black pepper to taste. Serve the salad warm or at room temperature.
Recipe Tips
- How to get extra charred, smoky flavor? For a smokier, less “steamed” flavor, shuck the corn before grilling. Brush the kernels lightly with canola oil and grill them directly on the grates, turning often until charred in spots (about 8-10 minutes total).
- What’s a good substitute for Cotija cheese? If you can’t find Cotija, you can use crumbled Feta cheese or even Parmesan. Cotija is a hard, salty Mexican cheese; Feta will provide a similar salty, briny kick.
- How to cut corn kernels without making a mess? The easiest way is to place a small, overturned bowl inside a very large mixing bowl. Stand the pointy end of the cob on the small bowl—this angle helps the kernels fall directly into the larger bowl.
- Can I make this without a grill? Yes. You can get a similar char by using a cast-iron grill pan on the stovetop over high heat. Alternatively, you can broil the shucked corn kernels on a baking sheet, tossing them once or twice, until charred in spots.
What To Serve With Grilled Corn Salad
This salad is the perfect side dish for any grilled main course.
- Grilled Rib Eye Steak or Flank Steak
- Smoked Chicken
- Fish Tacos
- Pulled Pork Sandwiches
- Grilled Shrimp Skewers
How To Store Grilled Corn Salad
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld. Freeze: Freezing is not recommended for this recipe, as the creme fraiche-based dressing may separate and the texture of the corn will change.
Grilled Corn Salad Nutrition Facts
(Per serving, estimated)
- Calories: 220 kcal
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 15mg
- Sodium: 280mg
- Potassium: 310mg
- Total Carbohydrate: 27g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Cotija is a salty, hard, cow’s milk cheese from Mexico. It doesn’t melt easily, making it perfect for crumbling over dishes like tacos, elote (Mexican street corn), and salads.
Yes, this is a great make-ahead dish. You can prepare it up to a day in advance and store it covered in the fridge. The flavors will just get better. You may want to add the cilantro right before serving to keep it bright green.
Ancho chili powder is very mild and has a deep, fruity, and smoky flavor. This salad is not spicy, but rather “warming” and flavorful. If you want heat, add a pinch of cayenne pepper or finely diced jalapeño.
Try More Recipes:
- Bobby Flay Southwest Potato Salad Recipe
- Bobby Flay Chinese Chicken Salad Recipe
- Bobby Flay Orzo Salad Recipe
Bobby Flay Grilled Corn Salad with Lime, Red Chili and Cotija Recipe
Description
A smoky, tangy grilled corn salad with a creamy lime-chili dressing and salty Cotija cheese.
Ingredients
Instructions
- Preheat grill to medium-high heat.
- Place the soaked corn (in husks) directly on the grill.
- Grill for 12-15 minutes, turning occasionally, until the husks are charred.
- Let corn cool, then shuck and cut the kernels off the cobs into a large bowl.
- In a small bowl, whisk together creme fraiche, lime juice, lime zest, and ancho chili powder.
- Pour the dressing over the corn kernels. Add cilantro and Cotija cheese.
- Toss to combine and season with salt and pepper to taste.
Notes
- If you can’t find Cotija, crumbled Feta cheese is the best substitute.
- For a mess-free way to cut kernels, stand the cob on a small, inverted bowl placed inside a large mixing bowl.
- No grill? Char the shucked kernels in a cast-iron pan or under the broiler.
- This salad is delicious served warm or cold and can be made a day in advance.
