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

Steps

1. Preheat grill to hot/high heat.
2. Wash arugula; drain; pat dry.
3. 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.)