Yields: 4 servings
Ingredients
- 4 ears corn shucked
- 3 tablespoons vegetable oil divided
- Juice from 1½ limes
- 2 garlic cloves grated or finely minced
- 2 small shallots thinly sliced into rings
- 5 slices cooked bacon crumbled
- ½ red chile i.e. Holland or Fresno, thinly sliced into rings (You can also use a small jalapeño pepper if you prefer.)
- 1/3 cup cilantro leaves I left them whole, but feel free to chop them if you like!
- 2 ounces Cotija queso fresco, or feta cheese, crumbled
- Kosher Salt
- Pepper
Instructions
- Heat a grill or grill pan over medium heat and brush your shucked ears of corn with 2 tablespoons oil and a good sprinkling of salt.
- When the grill is hot, add the corn and cook for about 12-15 minutes, turning occasionally, until very tender and charred in spots. Remove corn from the grill and set aside to cool.
- While your corn is cooling, combine the remaining tablespoon oil, lime juice, garlic and shallots in a mixing bowl. Let stand for 5-10 minutes.
- Once cool, use a sharp knife to remove the corn kernels from the cobs.
- Add the corn kernels to the mixing bowl along with the crumbled bacon and cilantro, and gently toss to combine. Season with salt and pepper to taste.
- Transfer the corn salad to a serving bowl/platter and top with cheese. (You can also mix the cheese in if you like.) Serve at room temperature or chilled.