Grilled Corn Salad
6 Ears Corn, shucked
1/2 C. Red Onion, chopped
1/3 C. Cilantro, finely chopped
1/3 C. Organic Sour Cream
1/4 C. Mayonnaise
1/2 Tsp. Chipotle Chile Powder
Zest and Juice From 1 Lime
2 Cloves Garlic, minced
1 C. Cotija Cheese, crumbled
Sea Salt, to taste
Preheat a grill to high heat.
Start by grilling the jalapeño and poblano until skin is blistered. Transfer the peppers to a bowl and cover with plastic wrap or a kitchen towel to steam for 15 minutes.
Once the peppers come to room temperature, gently remove skin and seeds. Chop the peppers, set aside.
Rub the corn with avocado oil and put them directly on the grill, grill until ears are lightly browned on all sides. Set aside to cool.
While the corn is grilling combine the sour cream, mayo, chipotle chili powder, lime zest, lime juice and garlic, mix to combine. Taste and season with salt to taste.
Slice the corn kernels from the cobs and combine in a large bowl with jalapeño and poblano pepper. Follow with the sour cream mixture, cotija cheese and cilantro.
Refrigerate until ready to serve and enjoy!
You can grill the corn in a outdoor grill or indoor grill, I use my square cast iron grill pan.
When you are working with peppers make sure you were gloves or wash hands immediately after handling.