Recipe courtesy of La Bodega Del Cuervo, Chef Raquel DeHoyos
Ingredients
4 Tablespoons olive oil, divided
1 small bunch of scallions, grilled
2 ears of corn, grilled
1-15 oz can black beans, drained and rinsed
1-pint cherry tomatoes, cut in half
1/2-pound sugar snap peas, cut on the bias
1 cup cilantro microgreens
Juice of 1 large lime
1/2 cup crumbled cotija cheese or other dry, salty cheese like queso fresco or feta
1/2 teaspoon ground cumin
1/2 tsp salt, plus an additional pinch of salt and black pepper to season corn and scallions
before grilling
Yields: 8 servings
Instructions
Rub two tablespoons of olive oil over the corn and green onions. Season with a generous
pinch of salt and black pepper. Grill onions over medium-high heat, about 2 minutes per
side and the corn about 6-8 minutes per side until nicely charred. Let cool, then chop
scallions into 1/2-inch pieces and remove corn from the cob. Place both into a large
mixing bowl.
Add remaining ingredients to the bowl and toss with last two tablespoons of olive oil,
cumin, salt and pepper to taste. Serve immediately.