Mexican Elote

Prep Time: 20 minutes
Servings: 4

Ingredients:

• 6 ears fresh corn
• 1 jalapeno
• ¼ cup red onion, diced
• ¼ cup fresh cilantro, chopped
• ¼ cup cotija cheese (or parmesan cheese)
• 2 Tablespoons olive oil
• 2 Tablespoons lime juice (juice from one lime)
• ¼ teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cayenne pepper (optional) 

Directions:

1. Prepare corn by shucking it and then grilling the ears either on a gas or charcoal grill or over an open flame until slightly charred (see notes). When cool enough to handle, remove corn from the cob using a sharp knife.
2. Grill jalapeno until skin is charred and black in some areas. Chop jalapeno removing seeds and ribs for less heat.
3. In a large bowl combine corn, chopped jalapeno, red onion, cilantro, cotija cheese, olive oil, lime juice, salt, pepper and cayenne. Gently toss. Serve with a few extra lime wedges and an extra sprinkle of cheese and cilantro. 
4. Will keep for up to 5 days in fridge. 

Notes:

You can char the corn on a gas stovetop or indoor cast iron skillet.

Nutrition:

Per serving: 210 calories; 2 g fiber; 27 g carbohydrates; 271 mg sodium

Recipe source: www.abraskitchen.com