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. Source: EatingWell Magazine, July/August 2015

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Ingredients

Directions

  • Position rack in upper third of oven; preheat broiler.

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  • 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 degrees 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.

Tips

Make Ahead Tip: Hold at room temperature for up to 2 hours.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

194 calories; 7.8 g total fat; 5 mg cholesterol; 224 mg sodium. 31.4 g carbohydrates; 5.5 g protein; Full Nutrition