Grilled Corn Salad

Thanks to Cuisine at Home magazine (June, 2008) for the basics of this recipe:

INGREDIENTS:
4 ears sweet corn, shucked
2 T. Olive oil
2 T. Fresh lime juice
2 T. Hot sauce or Tabasco
1/4 cup chopped cilantro
2 t. jalapeño, seeded, minced
1/4 cup red onion, small dice
1/2 t. sugar
Crumbled queso fresco

DIRECTIONS:
Preheat grill to medium
Coat corn with oil and grill until lightly charred, turning frequently, about 10 - 15 minutes
Whisk all ingredients above (except queso fresco) to make dressing
After corn cools slightly, slice kernels off the cob and toss with dressing.
Top with cheese.

This salad is good warm or cold and makes great leftovers as a base for quesadillas.