Sort ingredients
rsnake
QR Code
Listen
Pdf
Shuck the corn, removing the silk and husks.
Grill the corn over high heat, moving every 1-2 minutes to char most of the kernels.
Remove the corn from the grill, and let cool.
Using a sharp knife, remove the kernels from the cobs. There should be about 2 ½ cups (385g) of kernels.
Toss the corn kernels with the red onion, cherry tomatoes and cotija cheese.
In a mason jar, combine the lime juice, olive oil and honey. Shake vigorously to combine, and taste. Add salt and pepper, if necessary.
Pour the dressing over the corn salsa mixture, and toss to coat.
Serve immediately, and enjoy!