Grilled Mexican Corn Salad

This summer salad makes great use of the bounty of sweet corn this time of year, and tastes great with most summer foods including grilled meat.

Ingredients:

10 ears of corn, peeled

1 red pepper, small dice
.5 cup of mayonnaise
1 lime: zest and 3 T. juice
1 lemon, .5 tsp zest and 1 T. juice
3 T olive oil
.5 tsp Dijon mustard
1 clove of garlic, pressed
1/8 tsp cayenne
4 oz. Queso Fresco cheese, small dice
4 oz Manchego cheese, small dice
.5 cup chopped Italian Parsley
.5 cup chopped Cilantro

Bring a pot of salted water to a boil. Add corn , remove from the heat and let sit covered for 5 minutes. Drain and let cool slightly.

In a bowl, whisk the mayonnaise, lime and lemon zests and juice, 1 T olive oil, mustard, cayenne. Season with salt.

Heat the grill. Brush the corn with the 2 T. of olive oil. Grill over high heat until charred on all sides. Transfer to a plate and cool. Cut the kernels from the corn.

Toss the corn with the red pepper and the sauce. Add the two cheeses, parsley and cilantro. Toss again. Season with salt and pepper.

10 – 15 servings

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