It's always refreshing to find salads that break away the traditional bed of greens (don't worry greens, I still love you). Charred corn is probably THE most summery ingredient and I love that Lisa's salad truly highlights it. To make it a full meal, I'd just add a side of grilled fish, serve with tortillas and call it dinner
- 4 ears of corn,
- 1 small shallot, sliced
- 1/2 medium fresno chili, sliced
- juice of one lime
- 1 teaspoon champagne vinegar
- 1 cup cotija cheese
- 1 cup cilantro leaves
Grill corn and smoke with applewood chips. Ccut off the cobs and add kernels into bowl. .
Add sliced shallots, fresno chili slices, lime juice, champagne vinegar, salt and pepper to corn kernels.
Add cotija cheese crumbled all up and cilantro leaves. Let sit 20 minutes and then serve immediately.