While we have always liked Mexican food, it wasn’t until we started traveling to the southwest frequently that we became intent on making Mexican-style dishes at home. I especially love most any dish containing sweet corn. (I must have inherited that trait from my Mom, as corn is her vegetable of choice!) With corn-on-the-cob abundant right now and at amazing prices, we are making all kinds of corn dishes. We are also stockpiling the corn in the freezer after grilling it and removing it from the cobs for future use.

One of the ingredients in this corn salad is queso fresco, literally “fresh cheese.”  It is a Mexican cheese, made from cow’s milk or a combination of cow and goat milks. It is a mild cheese with a light & creamy texture and a salty-sour kick. It perfectly complements the fresh taste of the corn, the sour bite of the lime juice, and the kick of heat from the chili powder.

I used the full 2 tablespoons of lime juice and 1/2 teaspoon of the chili powder and thought the dish was perfect. Eric preferred a bit less lime flavor and more chili heat for his servings. These two ingredients can be adjusted up or down to fit personal preferences.

Chili-Lime Corn Salad

Chili-Lime Corn Salad (adapted from lovelylittlekitchen.com) Serves: 4 to 6

Ingredients:

• 6 ears of corn on the cob (about 4-1/2 cups of kernels)
• 2 tablespoons melted butter
• 2 tablespoons lime juice
• 1/2 – 1 teaspoon chili powder
• 1 tablespoons fresh cilantro, chopped, or 1 teaspoon dried cilantro
• 1/2 cup (2 ounces) crumbled queso fresco
• 1/4 teaspoon salt

Instructions:

Heat the grill to medium. Pull the outer husks of the corn halfway down the ear. Strip away the silk from each ear. Fold the husks back into place, and place the ears of corn in a large bowl of cold water for 10 minutes.

Remove the corn from the water and shake off the excess water. Place the corn on the grill, close the cover, and grill the corn for 7 – 10 minutes, turning it every 3-4 minutes, or until the kernels are tender when pierced with a paring knife. Remove the ears from the grill and allow them to cool. When they are cool enough to handle, remove the husks.

Grill the corn.

(Alternately, shuck the corn and remove the silk. Fill a large pot with water two-thirds of the way full and bring the water to a boil. Boil the corn for 3 minutes, then remove the corn and allow the ears to cool slightly.)

Cut the kernels off the cobs and transfer them to a large bowl. Set the corn aside.

In a small bowl, whisk together the butter, lime juice, chili powder, and chopped cilantro. (1/2 teaspoon of chili powder gives the dish just a hint of chili. For more intense chili flavor & heat, use up to a teaspoon of the spice.)

Mix up the butter-lime-chili dressing.

Pour the chili-lime mixture over the corn in the bowl and mix them together thoroughly to coat the kernels.

Add the dressing to the corn.

Add the crumbled queso freso to the bowl and stir it into the corn. Season the dish with the salt.

Add the queso fresco to the corn mixture.

Serve the corn salad at room temperature. Refrigerate any leftovers.

This is a refreshing way to serve corn!

It wouldn’t be Summer without a fresh corn dish!  ~Linda

Ingredients:

• 6 ears of corn on the cob (about 4-1/2 cups of corn)
• 2 tablespoons melted butter
• 2 tablespoons lime juice
• 1/2 – 1 teaspoon chili powder
• 1 tablespoons fresh cilantro, chopped, or 1 teaspoon dried cilantro
• 1/2 cup (2 ounces) crumbled queso fresco
• 1/4 teaspoon salt

Instructions:

Heat the grill to medium. Pull the outer husks of the corn halfway down the ear. Strip away the silk from each ear. Fold the husks back into place, and place the ears of corn in a large bowl of cold water for 10 minutes.

Remove the corn from the water and shake off the excess water. Place the corn on the grill, close the cover, and grill the corn for 7 – 10 minutes, turning it every 3-4 minutes, or until the kernels are tender when pierced with a paring knife. Remove the ears from the grill and allow them to cool. When they are cool enough to handle, remove the husks.

(Alternately, shuck the corn and remove the silk. Fill a large pot with water two-thirds of the way full and bring the water to a boil. Boil the corn for 3 minutes, then remove the corn and allow the ears to cool slightly.)

Cut the kernels off the cobs and transfer them to a large bowl. Set the corn aside.

In a small bowl, whisk together the butter, lime juice, chili powder, and chopped cilantro. (1/2 teaspoon of chili powder gives the dish just a hint of chili. For more intense chili flavor & heat, use up to a teaspoon of the spice.)

Pour the chili-lime mixture over the corn in the bowl and mix them together thoroughly to coat the kernels.

Add the crumbled queso freso to the bowl and stir it into the corn. Season the dish with the salt. Serve the corn salad at room temperature. Refrigerate any leftovers.