A smokey, sweet, fresh and zesty side to go with steaks or grilled chicken.
Mexican Corn Salad
5 ears of fresh corn on the cob,husks and silk removed
1 T olive oil
1/4 c crema ( a mexican sour cream found in the dairy section) or 3 T sour cream and 1 T mayo
1/4 t smoked paprika
zest of 1 lime
juice of 1 lime
1/2 cup crumbled Queso Fresco ( mexican crumbling cheese) you could substitute Parmesan or Feta but use less as they are stronger cheeses
1 T chopped parsley or cilantro
salt and pepper
Preheat oven to 400 Drizzle olive oil over corn and rub in ensuring all sides are coated. Sprinkle with salt and pepper. roast for about 20 minutes or until corn starts to char.
Let corn cool so you are able to handle it and remove niblets from cob with a sharp knife. Mix together with remaining ingredients, season with salt and pepper to taste. Serve.
* you could grill the corn as well, that was my intention before it started pouring down rain.