Mexican Roasted Corn Salad With Buttermilk Dressing
Prep: 15 minutes; Cook: 33 minutes. Corn, lime, and chili powder give a nod to traditional Mexican cooking, while grape halves and Parmesan add an unexpected Mediterranean twist.
- Yield: Makes 4 servings (serving size: about 2 cups salad)
- 3 tablespoons fresh lime juice
- 4 teaspoons olive oil, divided
- 1 1/2 teaspoons ancho chile powder
- 1/2 teaspoon paprika (regular or smoked)
- 1/2 teaspoon salt, divided
- 5 ears shucked corn
- 1/2 cup low-fat buttermilk, well-shaken
- 1/4 cup grated Parmesan cheese
- 1 cup seedless red grapes, halved
- 6 cups mixed greens
- Handful of flowering herbs, such as tarragon flowers, for garnish
1. Preheat oven to 450°.
2. Line a rimmed baking sheet with aluminum foil. Whisk together the lime juice, 2 teaspoons olive oil, ancho chile powder, paprika, and 1/4 teaspoon salt in a small bowl. Place the corn on the prepared baking sheet, and brush with the lime mixture. Roast the corn for 30 minutes.
3. Remove corn from the oven. Adjust oven rack 4 inches from heat, and turn on broiler. Return corn to oven, and broil, turning, for 3 minutes or until browned in patches.
4. Whisk together buttermilk, grated Parmesan cheese, and remaining 2 teaspoons olive oil and 1/4 teaspoon salt in a small bowl. With a small, sharp knife, cut corn off cobs into a serving bowl; gently toss kernels with grape halves and mixed greens. Divide salad among 4 dinner plates. Garnish each with flowering herbs, if desired, and drizzle evenly with dressing; serve.
- Calories per serving218
- Fat per serving8
- Saturated fat per serving2
- Monounsaturated fat per serving4
- Polyunsaturated fat per serving1
- Protein per serving8
- Carbohydrates per serving34
- Fiber per serving6
- Cholesterol per serving6
- Iron per serving2
- Sodium per serving297
- Calcium per serving147