MEXICAN CORN SALAD

Here's a quick fact about me... I Love Mexican food. I could eat it every meal for the rest of my life. So as you can see, I was really excited about this dish. Many times, I have tried (and failed) to make homemade Mexican food. Somehow this time was different... This food was absolutely amazing! I highly encourage you to try it out. Please share pictures of your Mexican Corn Salad by tagging @rombergyork.  

INGREDIENTS [4 servings]

4 ears of corn, husked

1 large shallot, diced 

1/2 red chile, diced

1/4 cup fresh lime juice 

salt and peper

4 tablespoons vegetable oil

2 oz. fresh Cotija cheese, crumbled

1/4 cup cilantro leaves

 

PREPARATION

Prepare grill for medium heat. Cut kernels from 1 corn cob and toss with shallot, chile, and lime juice in a large bowl; season with salt and pepper and set aside.

Brush ears of corn with 2 Tbsp. oil and grill, turning occasionally, until charred in spots. Let cool.

Cut kernels from cobs and add to reserved corn mixture along with cheese, cilantro, and remaining 2 Tbsp. oil. Toss to combine; season with salt and pepper.