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.