Street Corn Salad

Directions

To make the dressing:

1. COMBINE all dressing ingredients except the lime juice, in a bowl or blender.
2. ADD lime juice a little at a time until you get desired consistency.
3. SET aside to develop flavor while you prepare the salad.

To make the salad:

1. HEAT grill to medium-high.
2. 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.
3. 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.
4. REMOVE corn and jalapenos from the grill when done and set aside.
5. CHOP the lettuce roughly and divide into bowls (two for a main course or 4 for side dishes).
6. CUT corn kernels from the cobs and chop the jalapenos. Divide the corn kernels, jalapenos and diced red onion evenly over the lettuce bowls.
7. PLACE 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).
8. TOP with chopped cilantro, a squeeze of fresh lime juice and salt and pepper to taste.