An exceptional weeknight dinner option that is deliciously fresh and healthy. I adapted the recipe from Saveur and added a few more spices to the marinade including cumin, smoked paprika and Penzey’s Adobo seasoning.and let it sit for several hours in about a cup of buttermilk, fresh squeezed lime and a few tablespoons of olive oil before grilling. For the corn and bean salad, I minced some jalapeño and added some cumin and decided to use crumbled feta rather than quest fresco.  

Click here for the original recipe from Saveur.