Grilled Corn Salad with Lime, Red Chili and Cotija

Chef: Shannon Fuller

Ingredients

• 8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes (or use Trader Joe's roasted frozen corn)
• Canola oil
• Salt and freshly ground black pepper
• 1/4 cup creme fraiche
• 2 limes, juiced and 1 zested
• 1 tablespoons ancho chili powder
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup grated cotija cheese

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.

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

Grandma's Spinach Souffle

Set oven to 350 degrees. Cook the spinach and drain it - make sure to get all of the water out then loosen with a fork. Mix all ingredients together in a 2 quart casserole dish. Bake uncovered in the oven for an 50 minutes to an hour (time really varies by oven).Test by inserting knife halfway from side to middle. Should come out clean. A little spinach or cheese could show but not  runny stuff.

Ingredients: 

2 pkgs. chopped frozen spinach

l can mushroom soup

1 8-oz. jar (1 cup) Hellman’s mayonnaise (could use Light I believe tho I don’t)

2 Beaten eggs

1 cup shredded cheddar cheese

1 large onion very finely chopped  (from Grandma - "I would leave this out if I could get away with it—just joking")