Roasted Corn Salad with Lime and Cilantro
I was fortunate enough to go on a getaway weekend to Las Vegas with some girlfriends a couple of years ago. We are all foodies, so made it our mission to go to as many famous chef restaurants as possible while we were there! One stop was Mesa Grill by Bobby Flay.
We ordered several dishes to share, and needed one more to complete the meal. We asked the server for a suggestion, and she said hands down, we should order the corn. Corn? Are you kidding me? It was the cheapest item on the menu, at the bottom of the sides section. She promised we would not be disappointed- so we went for it. Ended up, that was the item our forks kept going back to! It was delicious.
I have been playing around with versions of the recipe, with regular grocery store items, as the original recipe called for cotija cheese, and cream fraiche. This is my best interpretation of the original recipe. A good quality frozen corn makes a great substitute for corn on the cob, if it is not in season. If preparing at home, 5 or 6 cobs of corn can be charred on the grill, then scrapped into a pan with the remaining ingredients. Or thawed frozen corn, patted dry, can be charred in a dry cast iron skillet on the stove or BBQ before the other ingredients are added. Lastly, all of the ingredients can be combined, without charring the corn, and placed in a microwave safe covered dish, and the entire thing can be cooked in the microwave!
- 6 cups corn
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped cilantro
- 1 tablespoon ancho chili powder, or regular chili powder with a pinch of cayenne
- 2 limes, zest and juice
- Combine all of the ingredients in a large bowl, except for the corn. If not using right away, refrigerate until needed.
- Version 1: if using corn on the cob, grill the corn on a grill until cooked and gently charred. Scrap the corn off the cob, and add to a large pan, preferably cast iron. Add the remaining ingredient mixture, and heat on medium low until heated through and creamy.
- Version 2: if using good quality frozen corn, thaw and pat dry. Add to dry cast iron pan, and char over medium high heat until gently colored. Add the remaining mixture and heat on medium low until heated through and creamy.
- Version 3: Mix corn with remaining mixture in bowl, and put into a microwave safe covered dish. Store in fridge until 10 minutes before eating. Microwave on high, stirring every 2 minutes until heated through and creamy. Might take 8 minutes depending on your microwave.
How to Store Cilantro
For those of us who love cilantro, it can be a challenge keeping it fresh for an extended time. I have tried growing the stuff, and it seems to go to seed so quickly, it is not worth the hastle. The best way I have found, is to try and buy cilantro with the roots still on- as it is generally sold. Put the roots in a small cup or vase of water. Put a paper towel on top of the leaves, then loosely cover with a plastic bag- the one it came in is fine! This way it will keep in the fridge for up to 3 weeks. Just remember to change the water occasionally. And for those cilantrophobes out there- the ones who think cilantro tastes more like soap than a herb, keep giving it a try. Many people who hate cilantro find suddenly something clicks, and it goes onto their favorites list!
Other recipes with similar ingredients
- Simple Edamame Succotash Recipe
This visually appealing dish comes together in just 15 minutes. Packed with sweet peppers, corn, edamame, and fresh herbs, succotash is a delicious vegetarian side dish.
- Southwest Soup with Lime Cream
Leftover limes? Give this soup a try. The lime cream can be used with many south west inspired recipes!
- Lime Marinated Salmon
This lime infused salmon would make a great accompaniment to this corn recipe.