GRILLED MEXICAN CORN SALAD

By jenlin

Ingredients

• 6 EARS CORN
• 1 T OLIVE OIL
• 4 T BUTTER
• 1/2 CUP MAYO
• 1/4 CUP CHOPPED CILANTRO
• JUICE OF 1 LIME & ZEST
• 2 CLOVES GARLIC FINELY GRATED
• 1/2 t CHIPOTLE CHILI POWDER
• 1/2 CUP QUESO ANEJO CHEESE
• 1/2 CUP GRATED ASIAGO CHEESE OR ITALIAN CHEESE BLEND
• 6 SLICES COOKED AND CRUMBLED BACON
• BLACK PEPPER & SALT

Preparation

Step 1

GRILL CORN AND CUT OFF COB
STIR TOGETHER MAYO, CILANTRO, LIME ZEST & JUICE, GARLIC, CHILI POWDER AND PINCH OF SALT. STIR IN BOTH CHEESES AND MOST OF THE BACON. ADD THE DRESSING TO THE CORN AND MIX WELL. SEASON WITH SALT AND PEPPER. GARNISH WITH GRATED CHEESE, CILANTRO AND BACON.
SERVE CHILLED OR AT ROOM TEMPERATURE