Preheat oven to 375 degrees.
In a large bowl, combine the above ingredients and mix well to combine.
Transfer mixture to an oven proof pan and place in hot oven for 30 minutes or till onions are translucent and tender.
Remove from oven and allow to cool for 15 minutes.
Place mixture in cuisinart® and pulse till coarsely chopped. Set aside till ready to mix salad.
Strip Dandy® sweet corn from cob and place in a medium mixing bowl. Add the Dandy® celery, olive oil, lime juice, salsa roja, and the cilantro, mix well and adjust the seasoning with salt and pepper.
Serving as a salad; separate the salad into 4 equal portions, garnish each serving with crumbled cotija cheese, Dandy® Radish Mini Sticks and the serrano chili slices if using and serve.
Serving as a taco; grill or warm tortillas and assemble the tacos with the corn salata filling, garnish each taco with a scoop of the Salsa Roja the crumbled cotija cheese, Dandy® Radish Ministicks® and serrano chili slices.
Serving as a dip; place the corn salata in a serving bowl and garnish the dish with the crumbled cotija cheese, Dandy® Radish Mini Sticks and the serrano chili slices. Serve with fresh tortilla chips and the remaining salsa on the side.
Serving as a canape; spread the fresh tortilla chips out on a serving platter and top each chip with a small portion of the remaining salsa roja, corn salata, crumbled cotija cheese, Dandy® Radish Ministicks® and the serrano chili slices. These should be made as close to serving as possible to ensure the chip stays crisp.