Grilled Corn Salad with Cilantro

• 6 ears Corn
• 1 each Poblano Pepper
• 1 each Jalapeno Pepper
• 8 oz Cherry Tomatoes, halved
• 3 oz Queso Fresco cheese, crumbled
• 2 oz Lime juice, fresh
• 4 oz Pecan Oil
• 3 cloves Garlic, minced
• 1 tsp Cumin
• 1 tbsp Chili Powder
• 1 tsp Black Pepper
• 2 tsp Salt
• 3 tbsp Cilantro, chopped

Preheat grill to high. Place shucked corn and peppers on the clean grill and roast until charred on all sides and remove. Place pepper in paper bag while preparing corn. To prepare corn, cut bottom of the corn to make a flat surface. Using a knife in a sawing motion, cut the kernels off of the cob and place into a bowl. When finished with the corn, remove peppers from bag and remove char from them using the back of the knife so as not to cut it. Remove stem and seeds from the peppers, then lay flat and chop into small dice and add to corn. Add the tomatoes and cheese to the corn mixture. Prepare the dressing in a separate bowl using whisk. Starting with the lime juice and oil, whisk until combined the add garlic, chili powder, cumin, black pepper and salt. Season dressing desired taste if needed and add to the corn and toss gently. Add the cilantro to the salad and toss. Refrigerate until ready to serve.
Carrot Mousse

• 1 � lbs Carrots, peeled and chopped
• 2 tbsp Butter
• 3 large Eggs, scrambled
• 2 tbsp Heavy Cream
• 1 tsp Salt
• 2 tsp Dill

Preheat oven to 375 degrees.

Using a steamer, cook carrots until done. Puree in food processor and return to a saut� pan over medium heat and add butter. Heat the carrots until almost dry and stiff. Remove from heat and cool to room temp so as not to cook eggs. Add rest of ingredients making sure to combine well. Pour mixture into buttered mold or ramekins about � full. Place ramekins in a larger pan and pour very hot water into larger pan about halfway up ramekins. Place pan into oven and bake until set. Remove from oven and let cool about 10 minutes. Remove from molds and serve. Garnish with some dill.