Grilled Corn and Pasilla Pepper Salad
Ingredients
-
6
cobs
fresh corn
-
1
unit
pasilla pepper
-
1
unit
bell pepper (orange or red)
-
5
ounces
cotija cheese or feta cheese
-
¼
cup
butter
-
1
teaspoon
cumin
-
2
limes
juiced
-
½
teaspoon
kosher salt
Instructions
- Prepare the grill to medium-high heat.
- Soak the corn cobs in water for 30 minutes.
- Remove and shuck the corn cobs, then roast them along with the peppers on the grill for 3-5 minutes, turning frequently.
- Remove the corn from the grill and continue roasting the peppers until the skin is charred.
- Let the grilled corn and peppers sit for 5 minutes.
- Rub the charred skin off the peppers and slice them thinly.
- Cut the kernels off the corn cobs and place them in a large bowl with the sliced peppers.
- Melt the butter and mix in the cumin, then add it to the bowl with the corn and peppers.
- Squeeze fresh lime juice over the mixture, toss, and season with salt.
- Top with chunks of queso and serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
300mg
Cholesterol
30mg
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