Craving Street Corn? This Salsa Turns It into the Perfect Pa

• servings: 12 servings
• active time: 20 minutes
• total time: 2 hours 32 minutes

Ingredients

4 ears corn, husks and silks removed

Nonstick cooking spray

½ of a medium red bell pepper, seeded and finely chopped (1/2 cup)

1 small red onion, finely chopped (1/2 cup)

1 fresh jalapeño pepper, seeded and finely chopped

¼ cup chopped fresh cilantro

¾ teaspoon lime zest (1 medium lime)

2 tablespoons fresh lime juice (1 medium lime)

2 tablespoons olive oil

½ teaspoon salt

¼ teaspoon black pepper

½ cup crumbled Cotija cheese, divided (2 oz)

Lime wedges (optional)

Directions

Grill Corn

Coat corn with cooking spray. For a charcoal grill, grill corn on the rack of an uncovered grill directly over medium coals for 12 to 16 minutes or just until tender, turning frequently. (For a gas grill, preheat grill. Reduce heat to medium. Place corn on grill rack over heat. Cover and grill as above.)

Remove Kernels

Remove corn from grill. When cool enough to handle, cut kernels from cobs. (You should have about 2 cups kernels.)

Mix Vegetables

In large bowl combine corn kernels, sweet pepper, red onion, chile pepper, cilantro, lime zest, lime juice, oil, salt, and black pepper. Cover and chill at least 2 hours or up to overnight.

Finish and Serve

Before serving stir in half of the Cotija (1/4 cup). Sprinkle top with remaining cheese. If you like, garnish with lime wedges. Serve immediately or cover and refrigerate up to 4 hours.

Nutrition

• Calories: 70 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Cholesterol: 5 mg
• Sodium: 222 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 2 g