When corn starts showing up in the grocery stores I get so excited. I know, I know it is not the “thing” to eat right now, but it is so good and I really feel that eating everything in moderation, oh hell who am I kidding, just eat and enjoy one of the greatest pleasures in life-FOOD! Anyway, back on track…. corn, corn, corn. So many ways to serve it. This recipe I developed because I had a ton of corn from Costco, don’t get me started on my love affair with Costco, but I had a ton, quite literally, and I needed to use it. We were having people over and I came up with this. It’s very summery and Texas, but with corn available all year round you can serve this whenever you want.

This can be served as a side dish or a dip with corn chips at a party. And, as with all my recipes, adjust the measurements to your tastes. Nothing has to be exact.

Chili Lime Sweet Corn Salad

Chili Lime Corn Salad

6-8 side servings

6 ears of corn

2 Tablespoons melted butter

2 limes juiced

1/2 red bell pepper, chopped

2 Tablespoons cilantro, chopped

1/2 teaspoon chili powder (if you can find ancho chili powder use that)

1/2 teaspoon smoked paprika

1/2 teaspoon kosher salt

1/2 cup queso fresco, crumbled (can be found in the cheese section of any grocery)

In a large pot, bring water to a boil. Add 1 tablespoon salt to water and add shucked corn. Boil for 3 minutes, then remove and let cool slightly.

Cut kernels off the cobs. Place in a large mixing bowl. Add remaining ingredients and mix well, but don't over mix. You want the cheese to remain in crumbles.

Refrigerate until ready to serve.