Crunchy, flavorful and refreshing. The sweet luxury of grilled summer corn with the aromatic kiss of jalapeño and garlic extra virgin olive oil. Simple and healthy with a burst of flavor. We love summer.
Brush O Jalapeño Garlic Olive Oil generously on shucked corn and place ears on medium heat grill. Rotate with tongs on the grill to caramelize the flavors and to prevent burning. Remove when corn appears done — usually 3-5 minutes. Cut kernels off roasted/ grilled corn. Let cool in a large bowl.
Roast poblano peppers over open flame or on the grill. Turning with tongs until charred all over. Place in paper bag and allow to “sweat” for 3-5 minutes. Peel, stem and seed poblano and red bell pepper. Cut peppers into 1/4 inch dice. Dice red onion. Dice avocado into 1/2 inch cubes. Rinse, spin and chop the Romaine and keep chilled. Chop the cilantro.
Whisk together the O Citrus Champagne Vinegar, O Jalapeño Garlic Olive Oil, salt, and pepper to make the vinaigrette. Toss all ingredients in a large salad bowl with the vinaigrette and sprinkle with the crumbled Cotija cheese. Salt and pepper to taste.
Serve on chilled plates.