Ingredients
The following ingredients have 4 Servings
- 5 ears corn (shucked & silks removed)
- 3-4 jalapeno peppers (seeds removed, diced)
- ¼ cup fresh mint leaves (rough-chopped (1 tablespoon reserved))
- ¼ cup fresh cilantro leaves (rough-chopped)
- ¼ cup grated Parmesan cheese
- 2/3 cup crumbled Cotija or Queso Fresco cheese (1 tablespoon reserved)
- 3 tablespoons freshly-squeezed lime juice
- 3 tablespoons neutral oil (such as canola or a blend)
- 2 teaspoons agave syrup or honey
- ½ teaspoon kosher or sea salt
- ½ teaspoon freshly ground black pepper
- ¾ cup dry-roasted peanuts (toasted chopped hazelnuts or pistachios)
- Garnish with the reserved mint leaves and Cotija cheese
Instruction
- Grill the corn until lightly charred on all sides. Transfer to a plate and let cool to the touch. Cut off the corn kernels and place in a large mixing bowl.
- Add diced jalapeno, most of the mint, cilantro, Parmesan and most of the Cotija cheese to the corn. Mix well.
- In a small mixing bowl, whisk together lime juice, oil, agave syrup, salt and black pepper. Whisk briskly about 1 minute. Pour the vinaigrette over the corn mixture and toss until all ingredients are coated. *See note about making ahead.
- Directly before serving, add the peanuts and gently mix to combine.
- Garnish with the reserved cheese and mint leaves.
- Enjoy!
