Grilled Corn and Jalapeno Salad

Ingredients

• 6 ears fresh corn (husks and silks removed)
• 1 tbsp olive oil
• 1 red onion (sliced into thick rounds)
• 1 jalapeño (seeded and finely diced)
• 6 slices bacon (cooked crisp and crumbled)
• 6 oz 6 ounces cheddar cheese (shredded or cut into small cubes)
• 1/4 cup fresh cilantro (optional)
• 1/4 cup crumbled cotija cheese
• 1/3 cup plain Greek yogurt or mayonnaise
• 1 tbsp fresh lime juice
• 1 tsp Dijon mustard
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1-2 tbsp milk (as needed to thin)

Instructions

1. 1

   Preheat a grill or grill pan to medium-high heat. Brush the corn and red onion slices with olive oil.Grill the corn for 10–12 minutes, turning occasionally, until tender with lightly charred spots. Grill the onion slices for 4–6 minutes per side, until softened and charred around the edges.Transfer everything to a cutting board and let cool slightly.

2. 2

   Cut the corn kernels from the cobs. Chop the grilled red onion into bite-sized pieces and dice the jalapeño.Cook the bacon until crisp, then crumble it into small pieces. Cut or slice the cheddar cheese.

3. 3

   In a small bowl, whisk together Greek yogurt or mayonnaise, lime juice, Dijon mustard, chili powder, smoked paprika, salt, and pepper. Add milk, one tablespoon at a time, until the dressing reaches a pourable consistency.

4. 4

   Add grilled corn, grilled red onion, jalapeño, bacon, cheddar, and cilantro to a large bowl. Pour the dressing over the top and toss gently until evenly coated.

5. 5

   Serve warm, at room temperature, or chilled. Top with cotija cheese, cilantro, and fresh lime wedges just before serving if desired.