Mexican Street Corn Salad with Chipotle Crema

Step 1

To make this salad with Grilled Corn: Heat a grill on high for 10 min

Step 2

Husk the corn, completely removing the silky hairs and lay the corn directly on the hot grill

Step 3

Once the corn begins to char, flip it to the other side

Step 4

Continue flipping until the corn is charred on all sides, about 10 minutes total

Step 5

Remove the corn from the grill and allow it to cool

Step 6

Once the corn has cooled completely, use a sharp knife to remove the kernels from the corn

Step 7

To make this salad with Boiled Corn: Bring a large pot of water to a boil over high heat

Step 8

Husk the corn, completely removing silky hairs

Step 9

Boil the corn cobs for 8 minutes before removing them from the water, set aside to cool

Step 10

Once the corn has cooled completely, use a sharp knife to remove the kernels from the corn

Step 11

To make this salad with Frozen Corn: In a large skillet, set over high, heat 1 tablespoon of vegetable oil over high heat

Step 12

Add 4 cups of frozen corn and spread them out into a single layer

Step 13

Allow the corn to cook over high heat until it begins to char

Step 14

Stir corn and cook for another 2 minutes

Step 15

Remove the pan from the heat and allow the corn to cool completely before using in the salad.Assemble the salad: In a medium sized bowl combine the corn kernels with the radishes, green onions, lime juice, salt and pepper

Step 16

Toss the corn mixture with chipotle crema until completely coated

Step 17

Add a little more if desired

Step 18

Sprinkle the salad with cilantro, cotija and chipotle powder.