Bacon Cilantro Lime Grilled Corn Salad
Grilled vegetables, crispy bacon, fresh herbs, seasonings and lime juice come together to make the best summer salad ever!
Equipment
Ingredients
- 4 ears corn
- 4 slices bacon cooked crispy and roughly chopped
- 1 poblano pepper
- 2 jalapeno peppers seeded and halved
- 1 Tbsp unsalted butter
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp fresh lime juice
- 1 clove garlic minced
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup queso fresco crumbled
Instructions
- Husk the corn and place on a hot grill along with the poblano and jalapeno pepper halves. Cook about 10 minutes, turning occasionally, until charred and cooked through.
- Remove from grill. Place peppers in a sealed plastic bag or a mixing bowl with plastic wrap tightly covering the top for 10 minutes.
- When corn is cool enough to handle, cut the kernels from the cobs into a medium bowl. Add butter and stir well until melted and combined.
- Remove peppers from bag and peel off the charred skins. Chop into small pieces and add to the bowl.
- Stir in cilantro, lime juice, garlic, paprika, chili powder, salt, pepper, and queso fresco. Serve.
