The summer months are calling, and this lime, spiced and grilled corn salad is just the recipe to get you in the mood.
Start by preheating your grill and wrapping 8 corn cobs in foil. The foil keeps the corn kernels from drying out too much, and leaves them plump and beautiful for your salad.
Rotate the corn a quarter turn every 4 minutes for about 20 minutes, then check you corn. You want some of the kernels to be charred, and the rest to be a deep golden yellow.
Once you’ve achieve the perfect char on your corn, use a sharp knife to cut the kernels off the cob onto a cutting board. Transfer them to a bowl.
Add in, the juice of 1 and 1/2 limes, a chopped handful of cilantro, 1 tablespoon Cholula hot sauce and 2 teaspoons chili powder. Sprinkle with a generous pinch of salt and pepper.
Enjoy!
If you like, you can add Cotija cheese and Elote sauce to this as well. Yummmm.
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