Grilled Corn Salad with Lime and Cotija Cheese
- 6 ears of corn, freshly shucked
- 1 red pepper, diced
- 1/2 red onion, diced
- 4 cloves garlic, minced
- 1/2 jalapeño, minced
- 1/4 cup cilantro, chopped
- 2 limes, juiced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup cotija cheese, crumbled
Preheat an outdoor grill to medium heat. Lightly oil the grate. Place the corn on the grate and cook for about 10 minutes, tuning every few minutes. The corn should be bright in color with some blackened kernels. Set aside until cool enough to handle. Slice the kernels off the cob and place into a bowl. Add the rest of the ingredients, except for the cotija cheese. Toss well and let sit for at least 40 minutes in the refrigerator. Add the cotija cheese just before serving and enjoy with a glass of 1850 Wine Cellars Viognier.
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