The Recipe to Make before September 21

Before summer my Grilled Mexican Corn Salad from Lonny. It will make you feel like summer peaking rather than ending. 

Mexican Corn Salad Lonny Ashton Keefe

Grilled Mexican Street Corn Salad
Serves 6-8

6 ears corn
1 bunch cilantro, chopped
1 onion, diced
1 cup queso blanco, crumbled
2 limes, juiced
1 teaspoon fine sea salt
1/4 cup extra virgin olive oil
1/4 cup sour cream (optional)

Preheat grill to medium high heat and grill each ear of corn “dry,” until slightly fragrant and blackened. Remove kernels from the cob and place in a large bowl.

Toss together corn, cilantro, onion and cheese.

In a small bowl whisk lime juice with salt. Slowly whisk in olive oil (and sour cream if desired) and toss with corn mixture. Serve immediately. 

Mexican Corn Salad Lonny Ashton Keefe