Corn Ceviche
When the sun’s high and the grill’s hot, this Corn Ceviche comes in like a breeze off the Gulf—cool, crisp, and just the right amount of kick. We’re talkin’ fresh-off-the-cob sweet corn (half charred, half raw for that flavor balance), tossed with shallots, smoky poblanos, zesty lime, and a couple jalapeños or Fresnos—depending on how wild you're feelin’.
Add a little cotija if you’re into that salty finish, or keep it clean and simple. Either way, this dish plays nice with seafood, pork, chicken, or a big ol’ spoon straight from the bowl.
It’s light. It’s fresh. It’s got that Texas attitude without trying too hard.
Back porch tested. Tailgate ready. Let’s eat.
Recipe
Serves: 4
Pairs with: Seafood, Pork, Beef, Chicken
Ingredients
1/2 Cup Julienne Shallot
1/2 Cup Julienne Poblano
1-2 Julienne Jalapeños
or Fresno Chilis*
1/4 Cup Cotija Cheese (optional)
3 Tablespoons Lime Juice
1 Tablespoon Chopped Cilantro, Packed
1/4 Tablespoon Salt
1/4 Tablespoon Pepper
4 Ears of Fresh Corn
Method
Combine julienned shallot, poblano, jalapeño, cilantro, S&P, and lime juice in a medium bowl
Let soak for at least 15 minutes
Char 2 ears of corn with a torch or a gas burner, keeping 2 ears raw
Slice from the cob and combine with the other ingredients
Add the cotija
Mix together and you're ready to serve!
*Adjust for heat preference, fresno chilies are slightly spicier
Serve fresh and don’t forget to tag us! @RRKGourmet #Rubbers
