Corn Ceviche

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