Tuesday, July 31, 2012

Grilled Corn & Fresh Pepper Salad

We had pork carnitas again last night for dinner (yum!), and this time, I made a Grilled Corn & Fresh Pepper Salad to go with it. My Cuisine at Home magazine had this recipe in the last issue, and I had marked it as a definite try. With fresh corn from the cob, sweet peppers and Mexican cotija cheese, it was quite tasty. The recipe actually calls for queso fresco, but I had cotija for the carnitas and went with that.

Grilled Corn & Fresh Pepper Salad

2 tbs extra virgin olive oil
2 tbs fresh lime juice
2 tbs minced fresh cilantro
1 tbs minced lime zest
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp chili powder

2 ears fresh corn, shucked

1 red bell pepper, diced
2 tbs cotija or queso fresco, crumbled

1. Preheat grill to medium-high. Brush grill grate with oil. Combine 2 tbs oil, lime juice, cilantro, zest, salt, black pepper and chili powder in a small bowl.

2. Grill corn, covered, turning often until kernels begin to char, about 10 minutes. Transfer corn to a cutting board to cool slightly.

3. Slice kernels off cobs and toss in a large bowl with bell pepper and lime-cilantro vinaigrette. Sprinkle cotija over servings.

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