A healthy Mexican salad made with grilled vegetables infused with lime juice and topped with Cojita Cheese.
Serves: 4 heaping cups, serves 6
Ingredients
3 ears corn, husked (345 grams for kernels only)
2 jalapenos (18 grams)
⅓ large onion (92 grams)
1 avocado, pitted, cut in half (123 grams)
Juice of 1 lime
½ oz Cojita cheese
salt & pepper to taste
Instructions
Soak corn in water for 30 minutes
On a grill over medium heat, add corn, jalapeno, onion and avocado. Cook jalapeno on each side until charred, about 5 minutes. Add jalapeno to a brown bag and seal for 10 minutes; set aside. Cook onion until lightly charred about 10 minutes; set a side. Cook avocado face side down, until grill marks appear on the flesh, about 5 minutes; set aside. Cook corn on each side until lightly charred. About 3 minutes on each side.
To prepare dish. When corn is cool enough to touch, with a knife, cut the kernels off and place in a bowl. Cut the onion into bite size pieces; add to the bowl. Carefully take the flesh out of the avocado, by using a spoon and cut into bite size pieces; add to the bowl.
For the jalapeno, carefully peel the skin off, cut the top of the jalapeno and discard the top. Take the seeds out and dice small; add to the bowl.
Add juice of a lime, cojita cheese and salt and pepper to the bowl of vegetables. Mix well and serve.