Before summer my Grilled Mexican Corn Salad from Lonny. It will make you feel like summer peaking rather than ending.
Grilled Mexican Street Corn Salad
6 ears corn
1 bunch cilantro, chopped
1 onion, diced
1 cup queso blanco, crumbled
2 limes, juiced
1 teaspoon fine sea salt
1/4 cup extra virgin olive oil
1/4 cup sour cream (optional)
Preheat grill to medium high heat and grill each ear of corn “dry,” until slightly fragrant and blackened. Remove kernels from the cob and place in a large bowl.
Toss together corn, cilantro, onion and cheese.
In a small bowl whisk lime juice with salt. Slowly whisk in olive oil (and sour cream if desired) and toss with corn mixture. Serve immediately.