Chili Lime Corn Salad

 

This is a summertime Smitten Kitchen recipe that goes perfectly with anything grilled.  I made it for the 4th of July once or twice.  It tastes kind of like a Mexican corn salad.  There is a creamy layer on the bottom so this could also be used as a dip.

Ingredients for pickled onions:

• 1/2 red onion, thin sliced
• 2 tablespoons red wine vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 2 tablespoons cold water

Place onions, sugar, salt, water, and vinegar in a jar with a lid and refrigerate for at least an hour or more.

Remaining Ingredients:

• 6 ears of corn or 1 bag of grilled corn (found in freezer section)
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1/2 cup crumbled cotija cheese (queso fresco or feta)
• 1 lime, halved
• Tajin seasoning or Chile powder
• 1/4 cup chopped cilantro

Preparation:

• Combine sour cream, mayo, and cheese and spread in the bottom of a serving dish.
• Spray ears of corn with cooking spray, salt and pepper them, and grill on medium until charred in spots all around but not burned.  (keep a close eye and turn then every 2-3 minutes).  
• If using frozen grilled corn, prepare it as package directs and let cool.
• Remove grilled corn to cool on a plate, then cut it off the cobs into a bowl.
• Spread corn over sour cream mixture and squeeze 1/2 of the lime over top.
• Scatter pickled onions over top of the corn and season with Tajin.
• Top with cilantro and serve.