Grilled Corn Salad with Lime, Red Chilies, and Cotija

Food Network, Bobby Flay

Makes 8 servings

    8 ears fresh corn de-silk, husk on, soak in cold water 30 min  
    Canola oil                                                     
    Salt and pepper                                                
    1/4 cup creme fraiche                                          
    2 limes juiced, 1 zested                                       
    1 tablespoon ancho chile powder                                
    1/4 cup chop cilantro                                          
    1/4 cup grated cotija cheese                                   

TOTAL TIME: 20 MIN

Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.

Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through. Serve with the steak.

MY NOTE: If fresh corn was out of season, Trader Joe's fire-roasted corn would probably be a decent sub. This is easy and tasty. Definitely needs lime and a little spice to cut the heaviness of the cheese.

MXF