Mexican Brussels Sprout Salad

🥄 Ingredients

• 2 medium ears of corn, (husks and silk removed)
• 1/2 tablespoon olive oil
• 1 pound brussel sprouts, (thinly sliced)
• 1/2 cup crumbled feta cheese
• 1/4 cup roughly chopped cilantro, (tightly packed)
• 3 radishes, (thinly sliced)
• 2 limes (zested and juiced)
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 clove garlic, (minced)
• 1/4 teaspoon kosher salt, (plus more to taste)
• 1/4 teaspoon freshly ground black pepper (plus more to taste)

👨‍🍳 Instructions

1. 1

   Heat a grill or grill-pan over high heat. Brush ears of corn with olive oil on all sides.

2. 2

   Add corn and cook for 6-10 minutes, turning every minute or so, until corn is cooked through and lightly charred in spots. Remove from grill and set aside for 3 minutes.

3. 3

   When cool enough to handle, slice the kernels off the cob and transfer them to a large bowl.

4. 4

   Add the brussel sprouts, feta cheese, cilantro, radishes to the bowl.

5. 5

   In a small jar or bowl, add the lime juice, lime zest, olive oil, white wine vinegar, garlic, salt, and black pepper. Mix together or whisk to combine.

6. 6

   Pour the dressing on top of the brussel sprout salad and toss together until everything is evenly coated.

7. 7

   Serve immediately or cover and refrigerate until ready to serve.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.