Grilled Corn with jalapeño- lime Vinaigrette

Grilled Corn with jalapeño- lime Vinaigrette
Serves 4

4 ears corn, shucked
1 tablespoon vegetable oil
Coarse salt
1/2 jalapeño pepper, chopped or to taste
2 tablespoons fresh lime juice
1/4 cup extra virgin olive oil
1/4 cup shredded quest fresco cheese
Salt and freshly ground black pepper to taste

Heat the grill to medium-high. Brush the corn with the oil and sprinkle with the alt. Grill, turning often, until tender and charred, about 5 to 7 minutes.
In a jar or small bowl, combine the pepper, lime juice, and olive oil. Drizzle over the corn as it comes off the grill and season with salt and pepper to taste.