Summer Grilled Corn Salad

1. Brush ears of corn with butter and season generously with Urban Accents Chili Lime Corn on the Cob Seasoning. Grill, turning occasionally, until kernels are lightly charred, 10–12 minutes. Let cool slightly, then cut kernels from cobs.
2. Toss seasoned kernels with lime juice, cilantro, crumbled cheese, pickled red onions, and jalapeno (if using).
3. Add more seasoning to taste and serve immediately garnished with pepitas and a lime wedge.

Pickled Red Onions:

You will need:

• 1/2 red onion, sliced
• Juice of 2 limes

1. In a small bowl, cover sliced red onion in hot water and let sit 5 minutes. Drain.
2. Add lime juice to the onion slices and toss to evenly coat. Cover and refrigerate overnight. Use pickled onions to garnish tacos, nachos, salads, and anything that needs a sharp, sour kick. Pickled onions will keep in the fridge for up to 3 weeks.