Broiled Corn Salad

INGREDIENTS

4    cups corn kernels

1    medium onion, sliced ½ inch rounds

1    cup grape tomatoes, quartered

1    cup thinly sliced radishes, halved

1    cup roasted red bell peppers, chopped

1    jalapeno pepper, seeded, chopped finely

2    ounces cotija cheese, crumbled

1    teaspoon dried oregano

4    tablespoons chopped fresh cilantro

3    tablespoons olive oil

2    tablespoons lime juice

1    tablespoon honey

1    teaspoon ground chile powder

½   teaspoon ground cumin

METHOD

Line a baking sheet with aluminum foil and place the corn kernels on it. Broil the corn using the lower broiling level for 7 to 8 minutes or until the corn just begins to brown, Turn the corn and continue to broil until it turns brown, 3 to 4 minutes.

Remove the corn to a large salad bowl and place the onion slices on the baking sheet.  Broil them until they begin to brown, turn once and continue until the onions are cooked through, another 4 to 5 minutes. Remove them to a cutting board and chop them to ¼ inch pieces. Place them in the salad bowl.

Combine the tomatoes, radishes, bell peppers, jalapeno pepper, cheese, oregano and cilantro with the corn and onions in the salad bowl.

Place the tablespoons olive oil, lime juice, honey, chile powder and cumin in a small bowl and whisk to combine. Toss the salad and divide into 4 salad plates. Serve with the dressing separate.