Charred Corn Salad

Step 1: Grill corn. Step 2: Add queso. Step 3: Eat, eat, eat!

Ingredients

• 1/2 small red onion, finely chopped
• 1 red chili, seeded and chopped
• 1/4 c. fresh lime juice
• 1 tbsp. olive oil
• Kosher salt
• Freshly ground black pepper
• 6 ears fresh corn, shucked
• 3/4 c. fresh cilantro, chopped
• 4 oz. queso fresco, crumbled (about 1 cup)

Directions

1. Place corn and 3 cups of water in Vitaclay. Set on "Stew" or "Fast" to cook for 30 minutes.
2. Heat grill to medium. Toss together red onion, chili, lime juice, and oil in a bowl. Season with salt and pepper. 
3. Let corn cool, then cut corn from cobs. Add to onion mixture and toss to combine. Fold in cilantro and queso fresco.