Grilled Corn Salad with Jalapeno Dressing
Ingredients
The salad
-
5
ears
corn, shucked
-
3
cups
greens (spinach & arugula mix)
-
2
count
roasted red peppers, diced
-
2
oz
goat cheese, crumbled
Jalapeno Dressing
-
1
count
jalapeno, seeds removed
-
¾
cup
fresh cilantro
-
1
clove
garlic
-
2
tablespoons
lime juice
-
1
tablespoon
red wine vinegar
-
1
tablespoon
honey
-
½
teaspoon
ground cumin
-
¼
cup
olive oil
-
to taste
salt
Instructions
- Preheat the grill to medium heat, around 300-350 degrees.
- In a food processor, blend jalapeno, cilantro, garlic, lime juice, red wine vinegar, and cumin until minced.
- Add olive oil, honey, and salt to the mixture and blend until smooth.
- Grill the shucked corn for about 3-4 minutes per side until charred.
- Cut the kernels off the grilled corn and place them in a bowl.
- Add greens, roasted red pepper, and goat cheese to the bowl.
- Drizzle half of the dressing over the salad and toss to combine.
- Serve immediately, using more dressing if desired.
Nutrition Facts (estimated)
Servings
6-8
Calories
192
Total fat
11g
Total carbohydrates
24g
Total protein
4g
Sodium
95mg
Cholesterol
7mg
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