Not only is today Father’s Day, but it also marks the first day of Summer. For me, this means eating especially well for the next few months. I plan to take full advantage of grilling season, and what better way to celebrate Father’s Day than to grill, baby, grill.

This year, I hosted my family for a Father’s Day lunch. In an effort to keep the menu fairly healthy, I originally planned to make grilled halibut tacos. However, I caved in at the last minute to my carnivorous tendencies and added carne asada to the menu. I’m a Daddy’s girl, what can I say.

It had been awhile since I last dabbled in Mexican cuisine. However, today I was reminded of the “labor of love” that graces the preparation of many dishes. There was lots and lots of chopping, leaving a nice glitter of cilantro on about every corner of my kitchen counter. But it was well worth it.

Out of the various salsas, meats, and marinades I had made, the stand out dish was the Grilled Corn Salad with Lime, Red Chili, and Cotija. Before I read this Bobby Flay recipe, I had expected it to resemble a traditional corn salsa. Instead, I was pleasantly surprised as I scanned the recipe to see the oh-so-very decadent crème fraiche listed as an ingredient. The ancho chili pepper gives the salad a pleasant kick, balancing out the sweetness of the grilled corn. Freshly squeezed lime juice and chopped cilantro provide a very light, clean flavor.

The recipe is pretty straight forward, but you may need to make some changes depending on your flavor preferences. I had used a little more of the creme fraiche and lime juice. Also, I removed the husks before placing the corn on the grill. I’m not afraid of blackened corn, and in fact, the direct heat gives the corn a nice sweetness. If you don’t have a cast iron skillet, you can get away with a skillet on your grill’s side burner or stovetop. Definitely serve this salad warm, and enjoy!

Grilled Corn Salad with Lime, Red Chili and Cotija
Recipe provided by Bobby Flay

8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
Canola oil
Salt and freshly ground black pepper
1/4 cup creme fraiche
2 limes, juiced and 1 zested
1 tablespoon ancho chili powder
1/4 cup chopped fresh cilantro leaves
1/4 cup grated cotija cheese

1. Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.

2. Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through.