Sweet Corn Salad
Freshly harvested corn, charred green chiles and roasted tomatoes make this corn salad recipe a must-make for any summer potluck. Serve with grilled steak or chicken, as a taco topping or with tortilla chips as a dip.
- 3medium green chiles, such as New Mexico (Anaheims) or poblanos
- 4medium plum tomatoes, halved
- 2tablespoons extra-virgin olive oil, divided
- 1teaspoon kosher salt, divided
- 8large ears corn, husked
- 1tablespoon butter
- 2tablespoons low-fat mayonnaise
- 2tablespoons lime juice
- 1tablespoon chile powder, preferably New Mexico chile
- 1clove garlic, minced
- 1/4cup chopped fresh cilantro
- Position rack in upper third of oven; preheat broiler.
- Place chiles on a rimmed baking sheet. Broil, turning every few minutes, until blackened on all sides, 6 to 10 minutes. Transfer to a medium bowl, cover with plastic wrap and set aside for about 20 minutes to loosen the skins.
- Reduce oven temperature to 375°F.
- Toss tomatoes and 1 tablespoon oil in a medium bowl. Arrange on the baking sheet, cut-side up, and sprinkle with 1/4 teaspoon salt. Roast in the oven until browned, 1 to 1 1/2 hours.
- Meanwhile, cut corn kernels off the cobs. Heat butter and the remaining 1 tablespoon oil in a large skillet over medium heat. Add the corn and cook, stirring often, until tender-crisp, 3 to 5 minutes. Transfer to a large bowl.
- Peel the chiles with your fingers. (It’s OK if a little skin is left behind.) Cut them open lengthwise, remove the seeds, stem and white membrane, then chop. Transfer to the bowl with the corn.
- Whisk mayonnaise, lime juice, chile powder, garlic and the remaining 3/4 teaspoon salt in a small bowl.
- When the tomatoes are done, let cool for 10 minutes, then coarsely chop. Add the tomatoes, the dressing and cilantro to the corn; stir until well combined.
Hold at room temperature for up to 2 hours.
Per serving (recipe makes 8 servings)
|Mono Saturated Fat||4g|