Ingredients
Units
Scale
- 3 wooden skewers
- 3 cobbs of corn
- 2 tbsp olive oil
- 1 cup cherry tomatoes halves
- 1/2 red onion, diced
- 1 jalapeno, diced
- 1/2 cup cilantro, chopped
- 1/4 cup chopped chives
- Juice of two limes
- 1 tbsp cayenne pepper
- 1 tsp coarse sea salt
- 1/2 tsp pepper
- 2 tbsp sour cream
- 2 tbsp mayo
- 1/2 cup Mexican Cotija crumbled ( substitute feta)
Instructions
- Skewer the corn, brush with the olive oil and place on a grill that has been preheated to 400°.
- Grill the corn, turning often, until they have a lovely char. Remove from the grill and set aside to cool.
- Place the cherry tomatoes, red onion, jalapeno, chives, and cilantro into a large bowl. Remove the kernels of corn from the cob and add to the vegetables.
- Add the lime juice, cayenne pepper, salt, pepper, sour cream, Mayo, and Cotija to the dish mix well to combine. Refrigerate 1/2 hour before serving.
- Category: appetizers, entrees, Salads, sides, vegetables, recipes