Grilled Sweet Corn Salad

Chef Jason Morse, 5280 Culinary

Yield: Serves 4-6 people
Prep time: 20 Minutes
Cook time: 20-25 Minutes

Ingredients

• 2 Tbsp Oil, Olive, Blend
• 6 ea Corn, Fresh, Colorado Olathe Sweet Corn
• Taste Kosher Salt
• Taste Black Pepper, Fresh – Ground
• 3 Tbsp Mayonnaise
• 2 Tbsp Mexican Crema
• 4-6 Tbsp Cheese, Cotija – Grated
• ½ Cup Pepper, Green Bell – Diced small
• ½ Cup Cilantro, Fresh – Chopped Fine
• 1 Ea Chile, Anaheim, Large, Seeded – Grilled and Diced Small
• 2 Cloves Garlic, Fresh – Crushed
• 2 Tbsp Juice, Lime, Fresh
• 1 Tbsp Bayou Dust Cajun Rub, Chef J’s BBQ Provisions

Grilled Corn, Jalapenos and Salad Mixing:

1. Load your charcoal grill with charcoal on half of the grill and Ignite charcoal
2. Prepare the grills for direct cooking over high heat (400°F)
3. Adjust top vent and bottom vent to ¾ open and bring temperature to 400˚F
4. Once temp reaches 400˚ adjust vents to maintain temp at 400˚F
5. While Grill is pre-heating –
6. Shuck Corn and remove all silks
7. Load the Corn onto the grill grates and grill on all sides until caramelized, approx. 12 minutes
8. At the 6 minute mark, add the Jalapeno and grill on all sides for 6 minutes
   1. Jalapeno will finish when the corn is done
9. Once the corn and jalapeno are done, remove from the grill and cool on a cutting board for 10 minutes
10. Once cooled dice the jalapeno and place into a large mixing bowl
11. Once cooled sliced the corn kernels off the cobb and add to the mixing bowl
12. Toss the jalapeno and corn mixture with 1 tbsp of olive oil and season to taste with salt and pepper
13. Add to the bowl the Mayonnaise, crema or sour cream, cotija cheese, cilantro, garlic and lime juice and mix all ingredients well to combine
14. Adjust seasoning if needed
15. Garnish with more Bayou Dust, cotija cheese and cilantro if desired
16. Serve room temp or refrigerate
17. Serve and eat within 2 days