When it comes to summer meals, simple is best. This seasonal salad highlights summer's best produce and makes a perfect side for an outdoor lunch or weekend barbecue.
Fire up the grill to a temperature of about 400 F. If using, for extra cedar flavor, we recommend charring the cedar plank on both sides before adding the corn.
Brush the corn with ARDOR olive oil. Transfer to the grill (or pre-soaked cedar plank).
Cook for about 20 minutes or until just tender. Brush with ROSETTE and more ARDOR if desired.
After grilling, carefully cut the corn kernels off the cob.
Mix the kernels with salt, pepper, a squeeze of fresh lime, chili slices, queso fresco, and cilantro.
Top with lime zest, fresh cracked pepper, and another drizzle of ARDOR and ROSETTE olive oil to taste.