Grilled Corn Salad (Esquites)

ingredients
all
1/4 Red Onion
finely diced
2 Tbsp. Lime Juice
Salt
to taste
1 Roma tomatoes
finely diced
2 Tbsp. cilantro leaves
chopped
1/4 cup Radishes
diced or match sticks
8 cups corn kernals
8-9 ears
1/4 cup Lime juice
2 tsp Salt
3/4 cup Crema
1 cup Queso fresco
2 tsp Chili powder
2 tsp Smoked paprika
Rice bran oil
Lime wedges
for the garnish
Avocado
for the garnish
Cilantro
for the garnish
For the Pico de Gallo
1
Mix all the ingredients in a bowl. Adjust seasoning and set aside.
For the grilled corn salad
2
Heat the oil in a pan and add the corn, cook on high heat stirring constantly until they are brown and a little crispy. Toss the corn with the lime juice and salt.
To Serve
3
Serve the grilled corn on a platter, drizzle with crema. Sprinkle with Queso fresco, pico de gallo, chilli powder and smoked paprika. Garnish with avocado cubes or slices, cilantro leaves or lime wedges.