Zero Points Corn Salad
5 ears fresh corn, husks and silk removed
1 serrano chile, stemmed, seeded and minced
Juice from one lime
3 TBSP cilantro, chopped
1 TBSP fat-free feta cheese
1 TBSP fat-free mayo
Olive oil cooking spray
Salt and pepper
Spray a grill pan with olive oil cooking spray and heat to medium. Place ears of corn on grill pan and grill turning the corn until it starts becoming blackened on some parts of the cobs. Keep turning the corn on all sides for about 10-12 minutes. Remove from pan and let corn cool.
While corn is cooling mince one serrano chile. Chop cilantro. Cut kernels of corn from cobs. It should equal about 3 cups. Place corn into a mixing bowl and add the serrano chile and cilantro. Squeeze juice from one lime into corn mixture. Mix in feta cheese and mayo and stir to coat. Season with salt and pepper. Serve immediately at room temperature. This dish can be refrigerated and served as a cold dish as well. Enjoy your zero points corn salad!