Mexican Street Corn Salad
Description
Before the fresh corn season is over, you must try this corn salad. Roasted corn with arugula, cotija cheese and Mexican Crema and a little lime juice make this a fantastic light lunch or side salad.
Ingredients
4 ears corn on the cobs, with or without the husks
1/2 c. Mexican Crema (or substitute thinned down sour cream or creme fraiche)
freshly squeezed juice of 2 limes
4 handfuls fresh baby arugula
4 oz. cotija cheese
fresh cilantro, if desired
chile powder or smoked paprika, for garnish
lime wedges, for garnish
Directions
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Preheat grill to hot/high heat.
Wash arugula; drain; pat dry.
Roast the ears of corn, with or without the husks, over a hot grill on high heat for about 15 minutes, turning occasionally, until they start to steam and char. Set aside to cool, till cool enough to handle. (The roasting can also be done on the stove top.)
Mix the Mexican cream with the juice of 2 limes; stir well; taste. You can add more lime juice for more of a citrus kick, if desired. If the mixture is too thick to drizzle, add a bit of water.
When corn is cool enough to handle, remove the husks, if necessary; slice the kernels off with a sharp knife.
Arrange arugula in a wide shallow salad bowl; scatter still warm corn over the greens; crumble cheese over corn; scatter the cilantro over all, if using; drizzle with the crema dressing.
Garnish with a sprinkle of chile powder or smoked paprika; serve with wedges of lime.
Serve immediately before the warm corn wilts the arugula.
To make ahead: chill the corn before adding it to the salad.
4 servings.