Summer grilling season thus far has proven to be a little difficult.
Grilling in between storms and rain drops has been a challenge. I almost think that winter grilling was easier, only the frigid temperatures in which to contend. But believe me, I am not wishing for winter to come back. I'll rise to the challenge, slap on a rain coat and head out to the grill with an umbrella.
Main dishes, side dishes and even desserts can be made on the grill. I love grabbing those fresh ears of corn from the farmer's market! Check out this recipe for Mexican Street Corn Salad.
Serve with hamburgers, chicken, steak or pork. Grilled Mexican Street Corn Salad has a smoky flavor combined with fresh cilantro and Queso Fresco to really give it that Mexican taste.
1/2 cup mayo
1/2 cup crumbled Queso Fresco
1 Tbsp chili powder
1 Tbsp cumin
4 ears of corn (shucked)
1/4 cup chopped cilantro
In a large pot, bring water to a rolling boil. Add shucked corn cobs and boil for 10 minutes. Drain and transfer corn cobs to the grill. Grill over medium low coals for approximately 4-5 minutes turning so that each side gets those grill marks.
Cut corn off cob and place into a large bowl. Add mayo, juice of 2 limes, chili powder and cumin. Mix until corn is coated. Mix in crumbled Queso Fresco. Sprinkle in chopped cilantro. Serve immediately.
With Father's Day just around the corner, Grilled Mexican Street Corn would make a wonderful addition to the meal. Sweet corn with fresh cilantro, pieces of creamy Queso Fresco and smoky cumin seasoning...yum, yum!
Celebrate the little things that make life sweet,
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