Grilled cumin-spiced corn adds so much flavor to this Mexican chopped salad with tomatoes, peppers, radishes and honey lime vinaigrette.
3 ears corn, shucked
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 scallions, sliced thinly
4 radishes, quartered and sliced thinly
1 orange pepper, diced
1 cup cherry tomatoes, quartered
1 handful cilantro, roughly chopped
2 heads romaine, chopped
1 cup shredded red cabbage
1/4 cup crumbled Queso Fresco
Juice of 1 lime
1/4 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon honey
1/4 cup olive oil
Preheat a gas or charcoal grill on high heat.
Rub corn with olive oil and sprinkle with cumin, salt and pepper. Grill, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.
While the corn is cooling, make the dressing. In a small bowl combine the lime juice, cumin, cayenne pepper, salt, black pepper and honey. Slowly whisk in the olive oil.
To assemble the salad, combine the scallions, radishes, peppers, tomatoes, and cilantro. Add the romaine, cabbage and Queso Fresco and toss with the vinaigrette.