recipes

Chayote Salad

Quick, easy, and very, very tasty.

2 ears corn
1 medium red onion
2 chayote
3 cloves garlic, minced
2 Tbs. canola oil
1 jalepeno pepper
1 Hungarian wax pepper
1/3 c. Nuefchatel cheese
1/4 cup grated Manchego cheese

1. Grill corn over medium-high heat until fully-cooked, with about half of the kernels blackened. When cool enough to handle, slice the kernels from the cob.
2. Chop the onion and the chayote into 1/2" cubes.
3. Heat oil in large frying pan and cook corn,onion, chayote, and garlic over medium heat for ten minutes.
4. Seed jalepeno and Hungarian wax peppers and slice thinly. Add the peppers and cook for 2 minutes.
5. Turn off heat and add Nuefchatel cheese. Stir until cheese is completely melted. Season well with freshly-ground pepper and salt.
6. Serve hot or cold, topped with Manchego cheese.

I think this is better the next day, served cold, but that's a matter of taste.