Directions
- COMBINEÂ all dressing ingredients except the lime juice, in a bowl or blender.
- ADDÂ lime juice a little at a time until you get desired consistency.
- SETÂ aside to develop flavor while you prepare the salad.
- HEATÂ grill to medium-high.
- DRIZZLE olive oil on each ear of corn and sprinkle with salt and pepper. Place corn on the grill and cook 5 – 10 minutes, turning occasionally, until slightly charred.
- CUT the jalapeno peppers lengthwise, remove seeds, and drizzle with olive oil, sprinkle with salt and pepper. Add to grill and cook on each side for 2 – 3 minutes or until charred grill marks appear.
- REMOVEÂ corn and jalapenos from the grill when done and set aside.
- CHOPÂ the lettuce roughly and divide into bowls (two for a main course or 4 for side dishes).
- CUTÂ corn kernels from the cobs and chop the jalapenos. Divide the corn kernels, jalapenos and diced red onion evenly over the lettuce bowls.
- PLACEÂ dollops of the dressing over the salads and top with the shredded cheddar, dividing evenly (2 ounces each for two salads, 1 ounce each for four salads).
- TOPÂ with chopped cilantro, a squeeze of fresh lime juice and salt and pepper to taste.