Grilled Mexican Street Corn Salad
- Neutral oil, for the grill grates
- 6 6 6 ears corn, shucked
- 4 4 4 scallions
- 2 2 2 jalapenos
- 1 1 1 red bell pepper
- 1/3 1/3 1/3 cup sour cream
- 1/4 1/4 1/4 cup mayonnaise
- 1 1 1 teaspoon chipotle chile powder
- 1 Zest and juice from 1 lime
- 1 1 1 clove garlic, grated on a rasp grater
- 15-ounce 15-ounce can One 15-ounce can black beans, drained and rinsed
- 1 1 1 cup grated Pecorino-Romano cheese
- Kosher salt and freshly cracked black pepper
- Hot sauce, as needed, optional
- 1/4 1/4 1/4 cup chopped fresh cilantro
- 8 8 8 slices crispy bacon, cooked using the Mauro Method and crumbled (see Cook's Note)
Preheat a grill to high heat. Oil the grates well.
Put the corn, scallions, jalapenos and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool.
In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine.
Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the Pecorino-Romano over the salad. Season with salt and pepper and add a dash of hot sauce if desired. Top with the cilantro and crispy bacon and serve immediately slightly warm, or refrigerate until ready to serve.