Sweet Corn Salad

Sweet Corn Salad

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From: EatingWell Magazine, July/August 2015

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3 medium green chiles, such as New Mexico (Anaheims) or poblanos
  • 4 medium plum tomatoes, halved
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 8 large ears corn, husked
  • 1 tablespoon butter
  • 2 tablespoons low-fat mayonnaise
  • 2 tablespoons lime juice
  • 1 tablespoon chile powder, preferably New Mexico chile
  • 1 clove garlic, minced
  • ¼ cup chopped fresh cilantro

Preparation

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  1. Position rack in upper third of oven; preheat broiler.
  2. 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.
  3. Reduce oven temperature to 375°F.
  4. Toss tomatoes and 1 tablespoon oil in a medium bowl. Arrange on the baking sheet, cut-side up, and sprinkle with ¼ teaspoon salt. Roast in the oven until browned, 1 to 1½ hours.
  5. 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.
  6. 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.
  7. Whisk mayonnaise, lime juice, chile powder, garlic and the remaining ¾ teaspoon salt in a small bowl.
  8. 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.
  • 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 information

  • Serving size: about ⅔ cup
  • Per serving: 194 calories; 8 g fat(2 g sat); 4 g fiber; 31 g carbohydrates; 6 g protein; 70 mcg folate; 5 mg cholesterol; 11 g sugars; 0 g added sugars; 1,079 IU vitamin A; 56 mg vitamin C; 16 mg calcium; 1 mg iron; 224 mg sodium; 546 mg potassium
  • Nutrition Bonus: Vitamin C (93% daily value), Vitamin A (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, ½ vegetable, 1 fat

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