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Patterns
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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
- 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.
- Chop the onion and the chayote into 1/2" cubes.
- Heat oil in large frying pan and cook corn,onion, chayote, and
garlic over medium heat for ten minutes.
- Seed jalepeno and Hungarian wax peppers and slice thinly. Add
the peppers and cook for 2 minutes.
- Turn off heat and add Nuefchatel cheese. Stir until cheese is
completely melted. Season well with freshly-ground pepper and
salt.
- 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.
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