This is a great summer salad, inspired by a recipe in Bon Appetit during their brief period of excellence.
INGREDIENTS
1/2 cup cilantro leaves with the tender stems
6 ears fresh sweet corn
1 red (Fresno) chili, sliced into thin rounds (seeds and membrane removed)
1 shallot, finely chopped
4-5 T lime juice, fresh
1 kosher salt
Fresh ground pepper
2 T extra virgin olive oil
2T cotija, crumbled
METHOD
Preheat grill or gas broiler.
Shuck corn and remove any remaining silk.
In a medium sized serving bowl, place the chopped cilantro, shallot, lime juice, olive oil, chili, salt, pepper and cotija. Give a stir to combine.
Grill or broil the corn just to get a nice char on it - i usually don't turn completely so the end result is that about half the ear is charred. Reserve and cool.
Once it's come to room temperature, cut the kernels off and add to the serving bowl, stirring to combine along the way. Taste for seasoning, adding more lime, olive oil, salt and pepper as needed.
Note: the Fresnos are HOT. I love them in here, but do take heed.