I love freshly roasted corn and to change up from the usual "on the cob" I made a crunchy, slightly spicy, and delicious Summer Corn Salad. This makes the perfect side dish for a barbecue and since the dressing is made with greek yogurt instead of mayonnaise you don't have to worry about it sitting out. Don't fear the jalepeno in this dressing, since you are removing the ribs and seeds it just gives this a slight kick. I fed it to my family and it wasn't too spicy for even the littlest of palettes. This Salad is healthy, filling and oh so delicious!
Serves 6
4 ears of corn, husks on
1 small container of grape tomatoes or small mixed tomatoes halved or quarter depending on size
1 European cucumber sliced into half moon shapes
1 bell pepper chopped
handful of fresh mint leaves
1/2 cup non fat greek yogurt
1/4 cup extra virgin olive oil
Juice of 1 lime
2 tbsp red wine vinegar
1 tsp flaky sea salt
1/2 tsp black pepper
1 jalepeno roughly chopped, seeds and ribs removed
Preheat oven to 400 degrees
Place corn with the husks on directly on the oven rack or on a small baking sheet in the oven. Roast for 20-25 minutes. Once cool enough to handle peel the husks and silks and slice corn off of the cob. Let cool and add to a large salad bowl
Add tomatoes, cucumber and pepper to the salad bowl
To make the dressing you will need a small food processor or a blender. Add yogurt, olive oil, lime juice, vinegar, sea salt, pepper and the jalapeño. Add half of the mint leaves. Blend until smooth. Taste and if it is too tart add a little more olive oil. Adjust salt and pepper as desired
Spoon the dressing over the salad and toss until the salad is just coated. Save extra dressing in an air tight container in the fridge for up to 3 days
Take the remaining mint leaves and stack them on top of each other, roll up the stack and then slice, this method is called a chiffonade. You will end up with thin sliced of mint. Scatter mint on top of the salad and serve
Refrigerate leftovers for up to 2 days
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