Grilled Corn Salad (Esquites)

ingredients
all
1 Jalepeno
diced
2 Scallions
thinly sliced
1/4 Red Onion
finely diced
Salt
to taste
2 each Roma tomatoes
finely diced
2 Tbsp. cilantro leaves
chopped
1/4 cup Radishes
diced or match sticks
2 Tbsp. Lime Juice
8 C. Corn kernels (about 8-9 ears)
Rice bran Oil
2 tsp. Salt
1/4 cup Lime Juice
3/4 cup Crema
1 C. Queso fresco
2 tsp. Chili powder
2 tsp. Smoked Paprika
Lime wedges
Avocado
Cilantro
For the Pico de Gallo
1
Mix all the ingredients in a bowl. Adjust seasoning and set aside.
For the Grilled Corn Salad
2
Heat the oil in a pan and add the corn, cook on high heat stirring constantly until they are brown and a little crispy.
3
Toss the corn with the lime juice and salt.
To Serve
4
Serve the grilled corn on a platter, drizzle with crema. Sprinkle with Queso fresco, pico de gallo, chilli powder and smoked paprika.
5
Garnish with avocado cubes or slices, cilantro leaves or lime wedges.