Make more room on your plate by serving what is essentially a fresh corn salad on top of your hot dog so there's more room for cookout side dishes.




  • In a large skillet heat 1 tablespoon olive oil over medium-high. Add 2 cups fresh corn (four ears, husked and kernels removed). Cook 6 minutes or until corn starts to char, stirring occasionally. Stir in 1 teaspoon chili powder. Cook and stir 1 minute. Remove from heat. Stir in 2 tablespoons lime juice, scraping up any browned bits. Transfer to a serving bowl or container; let cool slightly. Stir in 1/4 cup crumbled Cotija cheese and 2 tablespoons chopped fresh cilantro. Chill, covered, up to 3 days. Makes 2 cups.


Nutrition Facts

158 calories, (3 g saturated fat, 7 g polyunsaturated fat, 4 g monounsaturated fat), 10 mg cholesterol, 155 mg sodium, 8 g carbohydrates, 1 g fiber, 3 g sugar, 2 g protein.