Servings: 4

Weight Watcher Smart Points: 6

Preparation Time: 5 Minutes

Cooking Time: 10 Minutes

Ready In: 15 Minutes


  • 1 ear corn
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil - divided
  • 4 oz queso fresco - crumbled
  • 2 small heads radicchio - cut in half at the core with core still attached
  • salt and pepper to taste
  • ¼ cup scallions - thinly sliced


  1. Pre-heat grill on high heat and lightly brush radicchio with 1 tablespoon olive oil and a pinch of salt and freshly cracked pepper to taste.Place radicchio on grill, cut side down, as well as corn.Grill radicchio until it begins to wilt, about 3 minutes per side.Grill corn for 2 minutes per side, until kernels are slightly charred.To assemble salad, place radicchio halves on a large platter.Carefully cut corn kernels off the cob with a serrated knife into a small bowl
  2. Toss corn together with remaining olive oil, lime juice, queso fresco, scallions and salt/pepper to taste.Sprinkle corn and cheese mixture on top of the grilled radicchio to serve.

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