Grilled Corn and Chili Crunch Salad

3 garlic cloves, finely grated

1/2 cup fresh lime juice

2 tsp. chili crunch (preferably Lao Gan Ma!)

3 Tbsp. vegetable oil

2 tsp. soy sauce

2 tsp. toasted sesame oil

2 tsp. rice vinegar

1.5 tsp. kosher salt

2 large ears of corn, husked

1 ripe avocado, cut into bite-size pieces

1 cucumber, peeled and cut into bite-size pieces

1 small fresh onion, halved lengthwise and thinly sliced

1/2 bunch of cilantro, roughly chopped

2 Tbsp. crumbled feta or queso fresco 

Combine garlic, lime juice, chili crunch, vegetable oil, soy sauce, sesame oil, rice vinegar, and salt in a medium sized bowl. Whisk vigorously until the salt is dissolved. Set dressing aside. Prepare a grill for medium-high heat. Grill 2 large ears of corn, husked, turning often, until lightly charred all over and tender, 8–10 minutes. Transfer corn to a cutting board and let sit until cool enough to handle. Slice kernels from cobs (you should have about 2 cups). Add corn, avocado, cucumber, fresh onion, and cilantro to the bowl of dressing. Toss to coat evenly. Top with crumbled cheese and serve!