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Charred Corn Salad with Queso Fresco

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Ingredients
  

  • 6 ears of corn
  • 1 shallot, minced
  • 1 Divina Calabrian Chili pepper, finely chopped
  • ½ cup cilantro, chopped
  • 1 tbsp EVOO
  • 1 lime, juiced
  • ½ tbsp Tajin or other brand of chile lime seasoning
  • ½ cup corn nuts
  • ½ piece Evergreen Lane Queso Fresco, crumbled
  • Salt and pepper, as needed

Instructions
 

  • Preheat the oven to 350°F.
  • In a dry cast iron skillet over medium-high heat, add the ears of corn. Cook and rotate corn until kernels begin to char, about 8 minutes. Remove from the skillet and place on a baking sheet. Place the baking sheet in the oven and bake for an additional 10 minutes. Set aside until cool enough to handle.*
  • In a mixing, place an upside down glass or bowl that fits in the bottom part of the bowl. Trim the bottom end of one corn cob to sit even on the bottom of the glass. Slice the kernels off the cob and let them fall into the bowl. Repeat with remaining ears. Remove the glass and stir the kernels.
  • Add the minced shallots, chopped calabrian pepper, chopped cilantro, EVOO, lime juice, and chile lime seasoning to the corn. Stir to combine. Taste and add more chile lime seasoning or salt and pepper as needed.

Notes

*You can also char the corn on an outdoor grill.