Grilled Corn Tiger Salad

Step 1

Toast2 Tbsp. sesame seedsin 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. Add3 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, and1½ tsp. Diamond Crystal or 1 tsp. Morton kosher saltand stir vigorously until salt is dissolved. Set dressing aside.

Step 2

Prepare a grill for medium-high heat. Grill2 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).

Step 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, and¼ bunch cilantro, tough stems removed, to reserved dressing; toss gently to combine. Taste salad and season with more salt if needed. Top with2 Tbsp. crumbled queso fresco or Cotija cheeseand remaining¼ bunch cilantro, tough stems removed.