SUPER SALAD SATURDAY

Fresh corn is plentiful now and so delicious. This salad from CUISINE AT HOME really showcases and enhances the flavor of grilled corn.

GRILLED CORN AND FRESH PEPPER SALAD

COMBINE:

2 tbsp. extra-virgin olive oil

2 tbsp. fresh lime juice

2 tbsp. minced fresh cilantro

1 tbsp. minced lime zest

1/2 tsp. kosher salt

1/2 tsp. black pepper

1/2 tsp. chili pepper

GRILL:

2 ears fresh corn, shucked (about 2 cups kernels)

1 red bell pepper, diced (about 1 cup)

2 tbsp. crumbled queso fresco

Preheat grill to medium-high. Brush grill grate with oil.

Combine 2 tbsp. oil, lime juice, cilantro,zest, salt, black pepper, and chili powder in a small bowl.

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

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