This post may contain affiliate links. Read my disclosure policy.
For a simple summer side dish recipe inspired by Bobby Flay that’s just a little smoky and spicy, roast or grill some ears and whip up this Chili Lime Corn.
Chili Lime Corn
This post was originally published on July 19, 2012. Photos were updated on August 10, 2016.
New Jersey corn, when in season, is amazing. I know that there are lots of Midwesterners who would turn up their nose at that, but trust me. So good! That is why usually I prefer to not do anything more to a good ear of corn (meaning one that was picked the day I am going to eat it) than throw it in boiling water for about 5 to 7 minutes, and eat it right off the cob, maybe with a little butter and/or salt.
But then, several years ago, for The Hubby’s birthday, I surprised him by getting his mom, brother and a couple of family friends in town, and we went to dinner at Bobby Flay’s Mesa Grill, in New York City. Now say what you want about Bobbly Flay, and celebrity chefs, in general, but this was easily one of the best meals we have had in our lives. And we have eaten at some pretty darn good restaurants. I am not comparing this to my local diner (not that there is anything wrong with the diner. Mmmm, pancakes!) It was an incredible night. The Hubby is not easily surprised, as he is so tuned into everything, that he always can pick up on whether something is going on. But he was truly shocked. The company was great, and the food was outstanding. And, crazy enough, one of the dishes that stands out the most in our memories was a corn side dish. So I HAD to recreate it, and have been making it every summer ever since. And we affectionately refer to it as “Bobby Flay Corn”. Now I am sure he didn’t originate the idea, and he probably didn’t even make it for us that night. But whatever. This is my homage to the Iron Chef.
Now, I am not going to say that my version is anywhere near as awesome as the one we had at Mesa Grill. But it is darn good. A little sweet, a little salty, a little crunch, a little creaminess, a little smoky, a little spicy, all brought together by a little zing from the lime juice. And you can prepare it in advance, and just heat it through before serving in the over or over the grill, based on whatever else you are cooking.
Obviously it is great with good, fresh corn, but I’ll make it to use up any leftover cooked or uncooked corn. It is so flavorful that the best quality corn is not a requirement (though it certainly tastes good). I alternate between a little butter or a little olive oil. I also use feta cheese. I am fairly certain that it is “supposed” to be cotija, but that is harder to find, and more expensive. Feta gives the same crumbly, salty cheesiness it needs. Mmmm!
For more yumminess from me and my foodie friends, keep up with me on…
Facebook | Twitter | Pinterest | Instagram
Or sign up to have Cupcakes & Kale Chips delivered straight to your Inbox!
Chili Lime Corn
Ingredients
- 4 ears corn on the cob, cooked, kernels removed
- 1 Tablespoon butter and/or olive oil
- 1 lime juiced
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 1 teaspoon chili powder or more, if desired
- 1 teaspoon ground cumin
- 1/2 cup crumbled feta or cotija cheese
Instructions
- If your corn is uncooked, place over a medium-high grill for 8-12 minutes, or until slightly charred. You can also use leftover cooked corn, or just boil it, but the corn charred on the grill give it some more smoky flavor.
- Cut the kernels from the corn and place in a bowl.
- Add the remaining ingredients, except the feta, and toss to combine well.
- Add the feta and toss gently.
- Place in a ceramic or glass baking dish or individual ramekins.
- Heat the corn through to slightly melt the cheese over the grill or in the oven (this can be done either way, or at any temperature, based on what else you are cooking).
Notes
Did you make this?
Leave a rating below and tag @cupcakekalechip on Instagram and hashtag it #cupcakesandkalechips
- Slow Cooker Beef Pot Roast with Mushrooms
- Paul’s Make the Whole Crew Happy Meatballs
- Julia Child’s Ratatouille
I am definitely going to be trying this! Thank you for sharing at Merry Monday!
Looks really nice. I’ve got an old Bobby Flay cookbook but didn’t come across a corn recipe, so this is really cool. I like the feta idea (i see cacique brand occasionally, but feta is always available and it has an excellent texture). Like the creaminess without the thick “cream corn” texture. Great recipe with all the fresh corn out.
This is so easy peasy and great tasting!!! I used it as a dip!
Ahhhh this looks amazing!! Must try!
Thanks – so easy and yummy!
Loving the idea of a corn and cheese dish!
It is a surprisingly good combo!
I can’t wait to try this “Bobby Flay” corn…yum!!!! Thanks for sharing at Fit and Fab! 🙂
Can’t get too much corn this time of year 🙂
I love both cumin and feta with corn…well with anything, so I know that I would love this dish, sounds wonderful!
If you haven’t already, I’d love for you to check out my Improv Cooking Challenge entry: Fritos Crusted Pollock.
Lisa~~
Cook Lisa Cook
I am a total cumin and feta fan, too. In my recipes with cumin, I do tend to tone it down a bit because I don’t think most people love it quite as much.
“A little sweet, a little salty, a little crunch, a little creaminess, a little smoky, a little spicy, all brought together by a little zing from the lime juice” … Those very words are the reason why I WILL be making this! This sounds amazing, Brianne. Lovely lovely job!
I hope you like it! So good, even when you get so-so corn.
This sounds like a great dish! I will definitely put this on my list to try. I know a lot of people hate on celebrity chefs and Bobby Flay, but I have to say that every recipe with his name on it that I’ve tried has always been good. And as you say, you can just watch him on Iron Chef to see that he clearly knows how to put flavors together. I think you did a great job capturing his style here! Looking forward to chowing down. 🙂
I hope you do get to try it. He definitely does not get enough credit since some probably think he is a sell-out.
I love the flavors in your dish. I’d like to make it, but I’m not keen on feta (salty). Is cotija a lot like feta?
Thanks! I have not had cotija other than when I had this dish several years ago, so to be honest, I am not sure how salty it is. After seeing another recipe today, I am curious to try this with goat cheese.
Sounds yummy!
Thanks you!
I had to come see a Bobby Flay recipe and this looks so tasty and yummy. I want to make this one. I think, I am going to be making corn dishes, for a while.
I hope I did Bobby Flay some justice, and I hope you like the recipe.
I love Bobby Flay and I love your corn, Brianne! Simple yet so delicious!
Thanks Ann! Bobby is pretty amazing. I have been to two of his restaurants, and was impressed by both.
Love this recipe! It combines so many delicious flavours! I especially like the addition of the feta. 🙂
Thanks. Yes, the feta really adds something unique to it.
So cool! I have never been to celebrity’s restaurant but Mesa Grill is on our list. Love your choice for the challenge!
You have to try Mesa Grill! So good.
yumm-O! Wish I had some of that for dinner tonight!
So simple, you could easily have it tomorrow 🙂
Sounds totally delicious to me! Great flavors 🙂
Thanks Ann!
I LOVE Bobby Flay. I always start to question him, every time he has a new reality show come out…until I see what he churns out on Iron Chef. He is legit. I won’t say that about too many Celebrity chefs. Great job on the corn, it sounds spectacular.
I know, my husband is not into cooking shows, but he loves to watch Bobby Flay and Michael Symon on Iron Chef!
You cannot beat a Bobby Flay recipe…and I think you nailed this corn dish!!! I’m off to buy more sweet corn to make some of these Improv ideas! Yours is at the top of the list 🙂
Thanks! I hope he wouldn’t be offended by it 🙂 I’m sure his has more butter, maybe some cream, but I tried to get the flavors and make it a touch healthier.