Chef’s Tip: The serrano peppers in this recipe give it a delightful kick. If spicy foods aren’t your thing, substitute chopped green bell pepper for a fresh crunch. If fresh corn is not available, frozen, thawed corn will work quite well.
- To prepare dressing, combine the first 3 ingredients in a small bowl; set aside.
- Heat oil in a skillet over medium-high heat. Add corn. Cook , stirring occasionally, 4 minutes or until corn begins to char. Transfer to a bowl; stir in serrano peppers and ¼ tsp salt.
- Add Cilantro Lime Rice, stir to combine. Divide among 4 small bowls.
- Drizzle with dressing and top with Cotija cheese. Garnish with additional Serrano peppers and lime wedges, if desired.