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Grilled Corn Salad with Lime Crema

Prep Time

15 minutes

Cook Time

5 minutes

Servings

3-6 people

This fresh corn salad by Chef Cory Bahr is full of the perfect blend of creamy Creole flavors making it a great side for almost any tailgating dish.

Grilled Corn Salad with Lime Crema

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Kitchen Tip : Grilled Corn Salad with Lime Crema

Ingredients

  • 3 Ears of Corn

  • 1 Teaspoon Tony’s Supreme Crab Boil

  • 1 Tablespoon Olive Oil

  • One Jalapeño, Finely Diced

  • 1 Bunch Green Onion

  • Juice of 1 Lime

  • 1 Cup Sour Cream

  • 1 Bunch Cilantro
  • Clear

Directions

Making Corn Salad:

  1.  On a tray, oil your ears of corn, seasoning with Tony’s Supreme Crab Boil as you go.
  2. Grill your corn on high for 3-5 minutes until you get a nice even char all the way around.
  3. Cut your corn off the cob and combine in a bowl with your jalapeño and green onion.

Making the Lime Crema:

  1.  Whisk together the sour cream and lime juice in a bowl.

Assembling the Salad:

  1.  Add two tablespoons of crema to the corn salad to bring it together. Add cilantro.
  2. To a plate, add two tablespoons of crema then top it with the corn salad and finish with more Tony’s Supreme Crab Boil and cilantro.

 

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