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.

Sandra Gluck
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Ingredients

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Directions

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  • Preheat oven to 450°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

218 calories; fat 8g; saturated fat 2g; mono fat 4g; poly fat 1g; protein 8g; carbohydrates 34g; fiber 6g; cholesterol 6mg; iron 2mg; sodium 297mg; calcium 147mg.