Corn & Jalapeño Salad with Cumin-Lime
Vinaigrette
One of the things that makes me happy about the end of summer is
the abundance of sweet corn. Aside from eating the corn straight from
the cob drenched in butter (yum!), there are few recipes I make with
fresh corn including the Venezuelan corn pancakes called Cachapas.
Admittedly that's a recipe that requires a lot of time which is why I
make it in batches and freeze it.

This time I'd rather share a recipe that comes together in no time and
gives you the delicious taste of fresh sweet corn to accompany any
end-of-summer meal. I love it with grilled fish although it makes a
great snack when served with tortilla chips. It doesn't matter how you
decide to eat it if you love corn, you just can't go wrong with this recipe.
I am using Cotija cheese, a Mexican white cheese that resembles
Venezuelan white hard cheese. You can easily substitute for Feta
cheese too. Now if you are ready to eat some refreshing, citric, and
delightful corn salad; let's get cooking

Serves 4 to 6 as a side dish

Ingredients
4 ears of fresh corn, husked
2 Tbsp. butter
1 shallot, thinly sliced
1 jalapeño, seeded and thinly sliced
1/4 cup ground Cotija cheese
1/4 cup fresh lime juice
2 Tbsp. olive oil
1/2 teaspoon cumin
1/2 cup cilantro leaves
1/4 tsp. salt
Dash of black pepper

Method
In a large bowl, mix the sliced shallot and jalapeño with the lemon
juice and set aside. In a microwave-safe cup place the 2 tablespoons
of butter and cook for 30 seconds until melted. Using a pastry brush
spread the butter on the ears of corn. Grill them over medium-high
heat, turning occasionally to get all sides charred, about 8 to 10
minutes. You want to get a good char and yet still have the corn be
tender and juicy. Let cool until is safe to handle. Cut the kernels from
the cobs. Add kernels to the bowl with the hot pepper and shallot.
Sprinkle cumin on top, add cheese, cilantro, olive oil, salt, and
pepper. Toss gently to combine. Serve as a side dish with fish,
chicken or grilled meat. You could make this salad up to one day
ahead and refrigerate, in which case add the cheese right before
serving.
Enjoy!
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