Street Corn Salad

prep time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

servings: 2 - 4

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Ingredients

½ cup Cabot Plain Greek Yogurt
⅛ cup fresh lime juice
⅛ cup finely chopped red onion
¼ cup finely chopped cilantro
Salt and pepper to taste
4 cups Little Leaf Farms Baby Crisp Green Leaf Lettuce
3 ears of fresh corn on the cob
2 jalapeno peppers
4 ounces Cabot Vermont Sharp Shredded Cheddar
⅛ cup diced red onion
⅛ cup chopped cilantro

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Serving Size:

1/4 recipe

amount per serving

CALORIES

260

% Daily Value

fat

13g

20%

saturated fat

7g

35%

cholesterol

40millig

13%

sodium

250millig

10%

carbs

26g

9%

fiber

3g

12%

sugar

8g

protein

13g

calcium

273millig

25%

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Directions

To make the dressing:

COMBINE all dressing ingredients except the lime juice, in a bowl or blender.
ADD lime juice a little at a time until you get desired consistency.
SET aside to develop flavor while you prepare the salad.

To make the salad:

HEAT grill to medium-high.
DRIZZLE olive oil on each ear of corn and sprinkle with salt and pepper. Place corn on the grill and cook 5 – 10 minutes, turning occasionally, until slightly charred.
CUT the jalapeno peppers lengthwise, remove seeds, and drizzle with olive oil, sprinkle with salt and pepper. Add to grill and cook on each side for 2 – 3 minutes or until charred grill marks appear.
REMOVE corn and jalapenos from the grill when done and set aside.
CHOP the lettuce roughly and divide into bowls (two for a main course or 4 for side dishes).
CUT corn kernels from the cobs and chop the jalapenos. Divide the corn kernels, jalapenos and diced red onion evenly over the lettuce bowls.
PLACE dollops of the dressing over the salads and top with the shredded cheddar, dividing evenly (2 ounces each for two salads, 1 ounce each for four salads).
TOP with chopped cilantro, a squeeze of fresh lime juice and salt and pepper to taste.

Tags:Recipe, Salads, Grilling, Lactose Free, Sides, Gluten Free, Vegetarian, Mother's Day

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Recipe Note

This is a great recipe to use if you have left over corn on the cob. In fact, you might want to cook extra ears to save for this recipe. Instead of grilling the whole corn cobs, just cut the kernels off the left over cooked cobs and char lightly in a skillet.

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Directions

To make the dressing:

COMBINE all dressing ingredients except the lime juice, in a bowl or blender.
ADD lime juice a little at a time until you get desired consistency.
SET aside to develop flavor while you prepare the salad.

To make the salad:

HEAT grill to medium-high.
DRIZZLE olive oil on each ear of corn and sprinkle with salt and pepper. Place corn on the grill and cook 5 – 10 minutes, turning occasionally, until slightly charred.
CUT the jalapeno peppers lengthwise, remove seeds, and drizzle with olive oil, sprinkle with salt and pepper. Add to grill and cook on each side for 2 – 3 minutes or until charred grill marks appear.
REMOVE corn and jalapenos from the grill when done and set aside.
CHOP the lettuce roughly and divide into bowls (two for a main course or 4 for side dishes).
CUT corn kernels from the cobs and chop the jalapenos. Divide the corn kernels, jalapenos and diced red onion evenly over the lettuce bowls.
PLACE dollops of the dressing over the salads and top with the shredded cheddar, dividing evenly (2 ounces each for two salads, 1 ounce each for four salads).
TOP with chopped cilantro, a squeeze of fresh lime juice and salt and pepper to taste.