Grilled Corn Salad with Lime and Cilantro.

Oh, Monday, why must you come so soon?

This weekend was spent celebrating my youngest brother’s college graduation, which reminded me how old I am and that I really despise growing up.

It included a plethora of fried food, giggles, and one-too-many Irish car bombs. Oops.



Recently, Mr. How Sweet and I have been having a delicious dinner on Sunday evenings – just the two of us. It is also usually something that Mr. How Sweet helps prepare, which is a feat in itself.

For instance, last Sunday night I stuffed my face with pulled pork and butter-laden mashed potatoes while watching the Miss USA Pageant.

I thought that was the appropriate meal for me to inhale while watching beautiful bikini bodies strut their stuff about a stage. Made me feel fabulous. And a bit stuffed-sausage like.



Many Sundays, our dinner consists of some form of meat (to keep Mr. How Sweet’s whining at bay) and some form of comfort food (to keep me sane). Comfort food is my crack.

Months ago, my friend Cindy told me about this fabulous corn salad that her husband was making for the holidays. It includes cotija cheese, which is one of those items that sends us on a wild goose chase ’round these parts.

Eventually I found it at Whole Foods, even though I had to sell my first-born child to afford it.

It is really tasty, so I think it is worth it.



I substituted a few ingredients in my corn salad – tomatoes, red onion, and avocado – which just gave the entire dish a fresh,  summertime feeling.

The corn is warm, creamy, and cheesy. I have been making it every few weeks for months now, and it is just a perfect compliment to filet or fish. I also think it would be delicious in a Mexican dish, or on top of a salad.



You’ll have to tell me if that tastes good, since I would rather swallow nails than eat greens.



Grilled Corn Salad with Lime and Cilantro

adapted from Bobby Flay

Serves 4

4 ears corn

1/4 cup creme fraiche

1 tablespoon butter

1/4 cup freshly squeezed lime juice

1 tablespoon chopped jalepeno

1/4 cup chopped tomato

2 tablespoons chopped red onion

2 tablespoons chopped avocado

2 tablespoons chopped cilantro

1/4 cup grated cotija cheese

1/4 teaspoon salt

1/4 teaspoon pepper

Grill corn on all sides until charred, about 10 minutes. Remove corn from the cob and add to a skillet on low heat. Add butter, creme fraiche, tomato, onion, and cilantro. Stir and let warm. Season with salt and pepper. 5 minutes before serving, stir in cheese and avocado.

Garnish with additional cilantro.





Grab a spoon and dig in!