Spicy Charred Corn Salad
Alicia Calvo, MPH, RDN, CDCES, CEDRD
Hot red chili pepper adds a kick to this sweet corn salad.
Prep Time: 15min | Cook Time: 15min | Total Time: 30min | Yield: 6
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.
Nutrition Facts:
Serving Slice: 1 cup
Calories: 248
Total Fat: 30 g
Total Carbohydrate: 26 g
Protein: 6 g
Equivalents: 2 Starches, 2 Fats