Grilled Corn Salad With Roasted Jalapeno Dressing Food

ROASTED CORN, ZUCCHINI AND JALAPENO SALAD

Roasted Corn, Zucchini and Jalapeno Salad image

Provided by Marcela Valladolid

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

3/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lime juice (from 2 or 3 limes)
Kosher salt and freshly ground pepper
4 ears corn, roasted, kernels cut off (see below)
4 large zucchini, chopped into small pieces
1 jalapeno, stemmed, seeded and finely chopped
1/2 cup finely chopped fresh cilantro
1 cup chicharron (pork cracklings), for serving

Steps:

Place the olive oil and lime juice in a small bowl. Whisk until combined and season to taste with salt and pepper.
Combine the corn kernels, zucchini, jalapeno and cilantro in a large bowl. Toss with the lime dressing until combined. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours and up to 1 day before serving. Transfer to a serving bowl and serve with the chicharron alongside for dipping.

GRILLED CORN SALAD WITH HONEY GARLIC DRESSING

Grilled Corn Salad With Honey Garlic Dressing image

This unique, bright colored salad makes a great summer side dish, but can be made all year by swapping the grill for your broiler.

Provided by momaphet

Categories Vegetable

Time 26m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups cherry tomatoes
6 ears fresh corn
1 red onion, finely chopped
2 cups arugula
2 tablespoons canola oil
1/2 yellow bell pepper, finely chopped
1/4 cup olive oil
2 tablespoons honey
1/4 cup lime juice
1 garlic clove, minced
1 teaspoon jalapeno, chopped
2 tablespoons fresh cilantro, chopped
salt and black pepper, to taste
fresh parsley, to garnish

Steps:

Preheat the broiler or grill to moderate. Remove the husks and silks from the corn.
Rub the canola oil over the corn and season it with salt and black pepper. Broil or grill it for about 6 minutes or until the ears are golden brown.
Let the corn cool down, then remove the kernels, and combine them with the cherry tomatoes, red onion, and red bell pepper.
Combine the olive oil, honey, lime juice, garlic, jalapeno, and cilantro to make the salad dressing and add salt and black pepper to taste.
Stir the dressing into the corn mixture. Arrange the arugula in a big serving bowl and top it with the corn mixture. Garnish the corn salad with the fresh parsley. Serve at room temperature.

Nutrition Facts : Calories 245.1, Fat 14.9, SaturatedFat 1.8, Sodium 19.7, Carbohydrate 28.8, Fiber 3.7, Sugar 11.1, Protein 4

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