INGREDIENTS
- 6 ears corn shucked
- 2 teaspoon olive oil
- 1 red bell pepper seeded and cut in half
- 1/2 cup cilantro chopped
- 1/2 cup cotija cheese
- 1/4 cup mayo
- juice of 1 lime
- 1 teaspoon chipotle pepper
INSTRUCTIONS
- Heat grill to medium heat. Rub olive oil over corn on the cob and bell pepper. Place corn on grill and grill 5-6 minutes turning every minute or so. Remove from grill to let cool.
- Place red pepper on grill and cook 2 minutes then flip and cook 2 more minutes.
- In a small bowl whisk mayo, lime juice and chipotle peppers until combined.
- Stand the corn upright and using a sharp knife slice down the sides to remove the kernels. Dice the red pepper up into pieces.
- In a large bowl add dressing, corn, red pepper, cilantro and gently min until combined. Add salt and pepper to taste.
- Sprinkle cotija cheese over top
NOTES
You can use frozen corn instead of fresh just make sure to thaw it and drain it first.
NUTRITION
Serving: 6ServingsCalories: 221kcalCarbohydrates: 24gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 9gCholesterol: 14mgSodium: 472mgFiber: 3gSugar: 6g
