Ingredients:
5 Ears of corn (or one per person)
1 Red bell pepper (diced)
1 bunch of cilantro (chopped)
½ red onion (diced)
1 Jalapeno deseeded and diced
1 lime (zest and juice)
1 tbs of chili lime seasoning
2 tbs of crumbled cotija cheese
Directions:
Husk corn and then char slightly on a grill or grill pan, then cut off of the cob. If you don’t want to use the grill or a grill pan you can cut from cob and then char in a frying pan with a little butter and oil. Let corn cool slightly. Place corn and all other ingredients into a large bowl and combine.
Variations – You can use any veggies you like. Orange or Green Bell peppers, riced cauliflower, or instead of chili lime seasoning add some cumin or chili powder.
The story:
I love Elote. This corn salad is a riff on that as a lighter version with the same sort of flavors. It removes the mayo and a ton of the cheese. The lime adds a wonderful freshness and it is great to serve with some quesadillas or tacos as a side dish.