Langostino and Charred Corn Salad

Ingredients

• Rub

• 1 teaspoon smoked sea salt
• 1/4 teaspoon cumin
• 1/4 teaspoon chipotle chili powder
• 1/4 teasooon smoked hot paprika
• 1/8 teaspoon granulated garlic
• 1/8 teaspoon granulated onion
• 1/8 teaspoon oregano
• 1/8 teaspoon turbinado sugar
• Zest of 1 lime

• Salad

• 1 bicolor corn on the cob
• 1/3 cup extra virgin olive oil, divided
• Juice of 2 limes
• 2 kirby cucumbers, sliced
• 1 pound langostino lobster tails, peeled & cooked
• 6-8 cherry tomatoes, quartered
• 1 hass avocado, diced
• 1 tablespoon radish, matchsticks
• 1 small jalapeño pepper, chopped
• 1/4 cup red onion, chopped
• 2 tablespoons chives, chopped
• 2 tablespoons cilantro, chopped
• sriracha

Instructions

1. Preheat grill to medium-high heat
2. Combine rub ingredients in a bowl until thoroughly combined.
3. Remove husk from corn and brush with 1 teaspoon of olive oil and sprinkle with 1/4 teaspoon of rub.
4. Rotate corn when dark spots appear on kernels until evenly cooked for 10-12 minutes until tender. Cut corn off cob.
5. Combine remaining olive oil and lime juice in a bowl. Whisk until mixed.
6. Assemble salad: On 4 chilled plates assemble cucumber, langostino, corn, tomatoes, avocado, jalapeño, red onion, chives and cilantro. Drizzle olive oil and lime juice over salad and sprinkle rub on top of salad to taste. Add dots of sriracha to plates and serve.

Notes