Oh, Monday — why must you arrive so soon?
This weekend we celebrated my youngest brother’s college graduation. It was a reminder of how fast time passes and that I’m not thrilled about getting older.
The celebration included plenty of fried food, a lot of laughter, and one too many Irish car bombs. Oops.
Lately Mr. How Sweet and I have made a habit of having a relaxed dinner together on Sunday evenings — just the two of us. Often he helps with the cooking, which I appreciate.
For example, last Sunday I indulged in pulled pork and butter-rich mashed potatoes while watching the Miss USA pageant.
It felt like the right meal to devour while watching beautiful bodies onstage. I left feeling glamorous and slightly like a stuffed sausage.
Many Sundays our meal includes a meat to keep Mr. How Sweet happy and some comforting dish to keep me content. Comfort food is my weakness.
A few months ago my friend Cindy mentioned a wonderful grilled corn salad her husband makes for the holidays. It uses cotija cheese, which is sometimes tricky to find around here.
Eventually I tracked it down at Whole Foods, even if it felt like a splurge.
It’s delicious, so I think it’s worth the effort.
I made a few substitutions in my version of the corn salad — adding tomato, red onion, and avocado — which brightened the dish and gave it a fresh, summery vibe.
The warm corn becomes creamy and cheesy, and I’ve been making this salad every few weeks for months. It’s an ideal companion to steak or fish, and would also be great in Mexican dishes or served over greens.
You’ll have to tell me how it tastes, since I’d rather avoid eating lots of greens myself.
Grilled Corn Salad with Lime and Cilantro
adapted from Bobby Flay
Serves 4
4 ears corn
1/4 cup crème fraîche
1 tablespoon butter
1/4 cup freshly squeezed lime juice
1 tablespoon chopped jalapeño
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 the corn on all sides until lightly charred, about 10 minutes. Remove the kernels from the cob and add them to a skillet over low heat. Stir in butter, crème fraîche, tomato, red onion, and cilantro. Warm gently and season with salt and pepper. About five minutes before serving, fold in the cotija cheese and avocado. Garnish with extra cilantro and serve warm.
Spoon it up and enjoy!