Grilled Corn Tiger Salad

Ingredients

• 2 Tbsp. sesame seeds
• 3 garlic cloves, finely grated
• ½ cup fresh lime juice
• 3 Tbsp. vegetable oil
• 2 tsp. low-sodium soy sauce
• 2 tsp. oil from a jar of chili crisp (preferably Lao Gan Ma)
• 2 tsp. toasted sesame oil
• 2 tsp. unseasoned rice vinegar
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
• 2 large ears of corn, husked
• 1 ripe avocado, cut into large pieces
• ½ English hothouse cucumber, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal ¼" thick
• 1 small shallot, halved through root end, thinly sliced
• ½ bunch cilantro, tough stems removed
• 2 Tbsp. crumbled queso fresco or Cotija cheese

Steps

1. Toast 2 Tbsp. sesame seeds in a dry small skillet over medium heat, shaking pan constantly, until deep golden brown and fragrant, about 5 minutes; transfer to a large shallow bowl. Add 3 garlic cloves, finely grated, ½ cup fresh lime juice, 3 Tbsp. vegetable oil, 2 tsp. low-sodium soy sauce, 2 tsp. oil from a jar of chili crisp, 2 tsp. toasted sesame oil, 2 tsp. unseasoned rice vinegar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and stir vigorously until salt is dissolved. Set dressing aside.
2. Prepare a grill for medium-high heat. Grill 2 large ears of corn, husked, turning often, until lightly charred all over and tender, 8–10 minutes. Transfer corn to a cutting board and let sit until cool enough to handle. Slice kernels from cobs (you should have about 2 cups).
3. Add corn, 1 ripe avocado, cut into large pieces, ½ English hothouse cucumber, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal ¼" thick, 1 small shallot, halved through root end, thinly sliced, and ¼ bunch cilantro, tough stems removed, to reserved dressing; toss gently to combine. Taste salad and season with more salt if needed. Top with 2 Tbsp. crumbled queso fresco or Cotija cheese and remaining ¼ bunch cilantro, tough stems removed.