I have enjoyed many different cuisines this summer and by far the corn salad with chile and lime by Smitten Kitchen is my favorite.  Thank you to my friend Julie Aston for a deliciously, wonderful BBQ and for sharing this recipe.

I love this recipe because it reminds me of corn on the cob that you would get on a street in Mexico, and, it is very easy to make.  Trust me, you will get a lot of happy guests with this recipe that I am sharing.

Corn Salad with Chile and Lime

    Serves 4 to 6 people.  Takes about 30 minutes plus time for pickling the onions.

  • 1/2 a small red onion, thinly sliced
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon granulated sugar
  • Slightly heaped 1/4 teaspoon kosher salt
  • 6 medium ears corn, shucked
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 3 ounces (heaped 1/2 cup) crumbled cotija cheese
  • 1 lime, halved
  • Tajin seasoning or chile powder
  • A handful of fresh cilantro leaves
Combine red onion, red wine vinegar, 2 tablespoons cold water, salt, and sugar in a bowl or jar. Set in the fridge until needed. Onions will be very lightly pickled by the time you’re done putting together the salad.

Heat a grill to medium-high. Lightly oil grill grates and place corn cobs directly on them. Cook corn until charred in spots all over, turning as often as needed. Transfer them to a cutting board to cool slightly.

While you’re grilling your corn, combine sour cream, mayo, and cotija cheese. Spread on the bottom of your serving plate. Cut corn from cobs with a sharp knife and heap it over the cheese spread on the platter. Squeeze the juice of half a lime all over, then scatter the corn with pickled onion rings from the fridge. Generously shake Tajín or chile powder all over; if you’re using plain chile powder, season with salt and an extra squeeze of lime, too. Top with cilantro leaves. Cut remaining lime half into wedges and serve alongside. Eat quickly — while the dressing is cold and the corn is hot.