Hands-on: 20 min. Total: 30 min.
Roasting the corn under the broiler adds a little smoky flavor and also
a “meatier” texture, more like the corn used in Mexico, which is less
sugar-sweet than ours. You can also grill the corn over high heat.
6 ears fresh corn
¼ cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons canola mayonnaise
2 serrano chiles, stemmed, seeded, and minced
1 ounce Cotija or feta cheese, finely crumbled (about ¼ cup)
1. Preheat broiler to high with oven rack 6 inches from heat. Place
corn on a broiler pan or rimmed baking sheet; broil 8 minutes or until
blackened in spots, turning once or twice. Cool. Cut kernels from
cobs to equal about 3 cups; place kernels in a large bowl. Add cilantro, juice, mayonnaise, chiles, and cheese; toss well to coat.
Serve salad chilled or at room temperature. Serves 6 (serving size:
about ½ cup)
CALORIES 93; FAT 3.6g (sat 1.2g, mono 1.4g, poly 0.9g); PROTEIN 3g; CARB 14g; FIBER
2g; SUGARS 5g (est. added sugars 0g); CHOL 6mg; IRON 0mg; SODIUM 104mg; CALC
34mg
