Description
Hot red chili pepper adds a kick to this sweet corn salad.
Ingredients
- 6 ears of corn, husked, grilled and kernels cut from cobs
- 1 small shallot, cut into rings
- 1 red chili or Hot & Sweet jalapeño peppers, cut into rings
- 5 Tbsp. fresh lime juice
- 3 Tbsp. olive extra-virgin olive oil
- Himalayan salt
- Ground pepper
- 3 Tbsp. whole milk Greek yogurt
- 3 Tbsp. finely grated Parmesan cheese or crumbled Cotija cheese
- ½ cup cilantro, coarsely chopped
Instructions
- Grill corn for about 10 minutes rotating until lightly charred on all sides.
- Meanwhile, mix shallot, chili, lime juice, and 3 Tbsp. olive oil in a medium bowl. Season with salt and pepper. Let sit at least 5 minutes or up to 1 hour.
- Add grilled corn kernels, yogurt, Parmesan or Cotija cheese and ½ of the cilantro. Toss to combine.
- Top corn salad with more Parmesan or Cotija and remaining cilantro before serving.
- Serve with grilled chicken or fish.
Notes
- Serves: 6
- Serving size: 1 cup
- Calories 284
- Grams Carbohydrate 26
- Grams Protein 6
- Grams Fat 30
- Equivalents: 2 Starches, 2 Fats