HOLLER & DASH’S CHARRED CORN, MOZZARELLA AND LIME SALAD

4 ears corn, husked and silks

removed

1 red bell pepper, seeds and

ribs removed

1 jalapeño, stem end removed

and cut in half lengthwise 2 tablespoons vegetable oil 1 bunch cilantro leaves, roughly chopped, plus more for garnish

½ cup minced red onion 1 teaspoon kosher salt 1 teaspoon garlic powder 1 teaspoon chili powder Zest and juice of 1 lime

½ cup non-fat plain Greek

yogurt

¼ cup fresh mozzarella or Preheat grill. Lightly oil grates. In a large bowl, combine corn, red pepper and jalapeño. Add oil and rub over vegetables. Arrange vegetables on grill and cook until slightly charred on all sides, 2 to 3 minutes per side. Remove vegetables from grill and put them back in the bowl. Cover bowl and let vegetables rest 5 minutes. After resting, cut kernels from corn and put into a medium mixing bowl. Remove charred skin from red pepper and jalapeño and discard. Cut the pepper flesh into small dice and add to corn. Add cilantro leaves, onion, salt, garlic powder, chili powder, lime zest and lime juice. Toss gently. Stir in yogurt and mozzarella. When ready to serve, garnish with additional mozzarella and cilantro. Makes: 6 cups

Per ½ cup: 67 calories (percent of calories from fat, 41), 2 grams protein, 8 grams carbohydrates, 1 gram fiber, 3 grams fat (1 gram saturated), 2 milligrams cholesterol, 181 milligrams sodium.

CONTRIBUTED BY HOLLER & DASH queso fresco, plus more for garnish