Roasted corn salad

This is an awesome and simple recipe. We served it in steak tacos but it is great as a side dish!

Grilled Corn Salad with Queso Fresco and Lime

4 ears of corn, husks on
2 tbsp. olive oil
juice of 1 big lime (or 1 1/2 small limes)
3 – 4 oz. queso fresco, crumbled
1 bunch green onions, thinly sliced
3/4 cup chopped cilantro leaves
pinch salt
1 serrano pepper, minced

Get your grill going at medium heat. Run the ears of corn under the faucet so that the husks get a wet, otherwise they’ll scorch.
Place the corn on the heat and cook for about 5 – 6 minutes, turning them every minute or so. Remove from the heat and peel pack the husks, then return to the grill. Cook for another 5 – 7 minutes or so, turning the ears every minute.
They should develop a nice, brown char on the kernels. If they look good, remove from heat and let cool a bit. Remove the kernels from the cob
Toss the corn kernels with the other ingredients and serve.