This is a simple recipe that can be thrown together any time you are firing up the grill.
Grilled corn on the cob isn't just a summer staple in the US, in Mexico they do a grilled corn that is often sold by street vendors. It is usually has a simple spice rub, some cheese and a cream sauce slathered on the ear of corn. This is my take, using the same flavor palette but in a cool corn salad.
6 ears of sweet corn
2 large jalapeno peppers
8 slices of thick cut bacon
1/2 cup of mexican style table crema (sour cream can be substituted)
1/3 cup of cotija cheese (grated parmesan can be substituted)
1 teaspoon of smoked paprika
1 tablespoon of lime juice
1/2 teaspoon of salt
2 teaspoons of lime zest
Shuck and clean the corn. Wash the peppers. Place the corn on a medium high heat grill. Place the peppers on the same grill. Rotate the peppers after three minutes. Allow them to grill for three more minutes. Remove the peppers and allow to cool.
Rotate the corn after six minutes . Grill for six more minutes. Remove from the grill and allow to cool.
Dice the bacon and fry in a a skillet until crisp. Remove the pan from the heat. Allow it to cool and then drain the excess fat.
Seed, stem and dice the peppers. Strip the kernels from the corn cabs and place in a large mixing bowl with the diced peppers. Add the bacon pieces, grated cheese and crema. Add the lime juice, salt and paprika. Mix thoroughly. Dust with the lime zest and refrigerate for least 30 minutes.
Makes six to eight side servings.