Ingredients:

  • 4 ears fresh sweet corn, husked
  • 1 tbsp canola oil
  • 1/2 tsp kosher salt
  • 4 oz cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/2 cup sharp cheddar cheese, finely shredded
  • 1 tbsp fresh lime juice
  • 1/4 tsp garlic powder
  • 6 slices thick-cut bacon, cooked until crisp
  • 2 medium jalapeños, seeds removed and finely diced
  • 3 scallions, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp cracked black pepper

Instructions:

  1. Brush the corn ears with canola oil and sprinkle with salt.
  2. Place corn on a high-heat grill (approx. 400°F / 200°C). Rotate every 2-3 minutes until the kernels exhibit charred, blackened spots on all sides.
  3. Remove from heat and let cool for 5 minutes. Use a knife to slice kernels off the cob into a large bowl.
  4. In a small bowl, whisk together the softened cream cheese and mayonnaise until smooth.
  5. Stir in the lime juice and garlic powder until fully incorporated.
  6. Fold in the shredded cheddar cheese until evenly distributed.
  7. Add the diced jalapeños, sliced scallions, and half of the chopped cilantro to the corn kernels.
  8. Pour the dressing over the mixture and fold gently until every kernel is coated in a thick, creamy glaze.
  9. Gently fold in the crumbled bacon.
  10. Garnish with the remaining cilantro and cracked black pepper.