Ingredients
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2 Tbsp. fresh lime juice
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1/2 tsp. Kosher salt
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1/4 tsp. Aleppo pepper
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3 Tbsp. McEvoy Ranch Jalapeño Olive Oil
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3 ears of corn, shucked and cleaned of silk
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3 ea. small to medium zucchini, sliced in half lengthwise
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2 ea. small to medium red onions, peeled and cut top to bottom into wedges
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Trim the root end flat but leave intact to hold wedges together 2 to 3 fresh poblano peppers, cleaned of seeds and cut into wedges
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Kosher salt
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Freshly ground black pepper
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3 Tbsp. McEvoy Ranch Jalapeno Olive Oil
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1 bu. fresh cilantro roughly chopped
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6 oz. Cotija cheese
Citronette
Salad
Instructions
Salad
- Place prepped vegetables on a baking tray. Sprinkle with salt and pepper and drizzle lightly with olive oil. Toss to coat evenly.
- Place vegetables on a hot grill or grill pan and turn often until they char and soften.
- Remove vegetables from the grill and, except for the corn, toss with 2/3 of the citronette.
- Cut corn from the cob and toss with remaining citronette.
- Place corn on the bottom of the platter and arrange the other vegetables on top.
- Crumble cheese on top of vegetables and garnish with chopped cilantro.
