MEXICAN-STYLE CORN SALAD

Servings: 10

INGREDIENTS

5 ears corn, husk attached

1 small yellow onion, small dice

1 green bell pepper, small dice

1 red bell pepper, small dice 1 scallion, sliced

1 watermelon radish, small dice

1 Roma tomato, small dice

4 ounces cotija cheese, crumbled

6 tablespoons freshly squeezed lime juice

2 tablespoons extra virgin olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

1/2 cup chopped cilantro

INSTRUCTIONS

Prepare a grill for mediumheat cooking. Peel back the husk from the corn, but do not remove outer leaves. Use a dry towel to remove the corn silk, then replace the husk to cover the corn kernels. Soak in cold water for about 10 minutes.

Grill the corn, turning occasionally, until the husks begin to char, about 5 minutes. Remove from the grill and set aside to cool. Once cool, remove the charred husks and slice the kernels from the cob and transfer to a medium mixing bowl.

Add the onion, bell peppers, scallion, radish, tomato, and cheese, and mix to combine. Add the lime juice and olive oil, and season to taste with salt and pepper. Add the cilantro and toss to combine. Refrigerate until serving. Chef’s Note: This salad can be served in a large serving bowl or individually, as pictured. For the grilled onion cups, cut the top 1⁄3 from 10 yellow onions. Grill cut-side down until lightly charred, about 2 minutes. Cool slightly before removing the interior of the onion, leaving the 3 outside layers intact. Trim the bottom of each onion to make a level surface before filling with salad and serving. Nutrition information per serving of corn salad: 125 calories; 68 calories from fat; 8 g fat (2 g saturated; 0 g trans fats); 11 mg cholesterol; 210 mg sodium; 13 g carbohydrate; 2 g fiber; 4 g sugar; 5 g protein.