Corn Salad with Peppers, Cheese and Corn Nuts

I'm halfway through #Salad30 and having a ton of fun coming up with new and inspiring salad dishes each day. Sometimes they are for lunch, a few for breakfast and often times for dinner. The kids are doing a great job of keeping up and really loving these seasonally fresh salads. I love summer and the ease and quickly preparing a meal that is not only tasty, but healthy as well. 

This recipe I adapted from Alison Roman, one of my favorite food writers. Any salad with some heat, some acid, a little cheese, a good handful of herbs and crunch I love. Those really are my go-to's for making any salad great. Enjoy! 

Corn Salad with Peppers, Cheese and Corn Nuts
Recipe Adapted from Dining In by Alison Roman 

3 ears of corn, husked
2 tablespoons butter, melted
kosher salt and freshly ground pepper
3 tablespoons lime juice
2 tablespoons honey
1 serrano chile, thinly sliced
1/2 small red onion, thinly sliced
1 cup cilantro
4 ounces queso fresco, crumbled
1/2 cup corn nuts, coarsely chopped

Prepare grill to medium-high heat. Brush corn with melted butter and season with salt and pepper. Grill for about 10 minutes, turning occasionally until begin to char in spots. Remove from grill and let cool slightly until able to handle, then cut kernels from cob. 

Whisk together lime juice and honey and place in a large bowl, add Serrano chiles, red onions, corn, and 3/4 cup of the cilantro and mix together. Top with remaining cilantro, queso fresco and corn nuts and serve immediately. If making in advance, hold off the cheese and corn nuts.