Chili-Lime Corn Salad with Goat Cheese Crumbles

My inspiration for this dish was Mexican street corn on the cob. This corn recipe is basically a deconstructed version of the same amazing "fair" food, minus the mayonnaise. The chili-lime corn has a nice earthy heat and tang to it and is awesome along side just about anything that comes off the grill.

Chili-Lime Corn Salad with Goat Cheese Crumbles

1 Package 32 Ounces of (good quality) frozen corn kernels
1/4 Cup light olive oil
1 Tablespoon (heaping) chili power
1/4 Teaspoon Ancho chili powder
1 Shallot, diced
Zest of 1 lime, plus the juice of 2 limes
2 3.5 Ounce package crumbled goat cheese
1/2 Cup chopped cilantro
Salt to taste

Thaw, rinse and drain corn, then place in a large bowl for mixing. Use a bowl or mason jar ( I  use a mason jar for all my dressings and vinaigrette's) to make the chili-lime vinaigrette by adding olive oil, chili powder, lime zest, lime juice, shallots and salt.  Shake the jar or whisk vigorously to incorporate the dressing. Next, rough chop the cilantro. Pour the dressing into the corn and mix well, then stir in the cilantro (savings a bit for finishing). Add goat cheese (save a bit for finishing) by gently folding it into the corn. Top with a sprinkling of the remaining goat cheese and cilantro. Serve at room temperature so the cheese is soft, but not completely broken down.

Serves 8-10

Cooks Note: You can skip the cheese and use diced avocado instead.