Mexican Roasted Corn Salad With Buttermilk Dressing Recipe

Name: Mexican Roasted Corn Salad With Buttermilk Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh lime juice; 4 teaspoons olive oil, divided; 1 1/2 teaspoons ancho chile powder; 1/2 teaspoon paprika (regular or smoked); 1/2 teaspoon salt, divided; 5 ears shucked corn; 1/2 cup low-fat buttermilk, well-shaken; 1/4 cup grated Parmesan cheese; 1 cup seedless red grapes, halved; 6 cups mixed greens; Handful of flowering herbs, such as tarragon flowers, for garnish

Servings: persons

3 tablespoons fresh lime juice
4 teaspoons olive oil, divided
1 1/2 teaspoons ancho chile powder
1/2 teaspoon paprika (regular or smoked)
1/2 teaspoon salt, divided
5 ears shucked corn
1/2 cup low-fat buttermilk, well-shaken
1/4 cup grated Parmesan cheese
1 cup seedless red grapes, halved
6 cups mixed greens
Handful of flowering herbs, such as tarragon flowers, for garnish

1
Preheat oven to 450u00b0.
2
Line a rimmed baking sheet with aluminum foil. Whisk together the lime juice, 2 teaspoons olive oil, ancho chile powder, paprika, and 1/4 teaspoon salt in a small bowl. Place the corn on the prepared baking sheet, and brush with the lime mixture. Roast the corn for 30 minutes.
3
Remove corn from the oven. Adjust oven rack 4 inches from heat, and turn on broiler. Return corn to oven, and broil, turning, for 3 minutes or until browned in patches.
4
Whisk together buttermilk, grated Parmesan cheese, and remaining 2 teaspoons olive oil and 1/4 teaspoon salt in a small bowl. With a small, sharp knife, cut corn off cobs into a serving bowl; gently toss kernels with grape halves and mixed greens. Divide salad among 4 dinner plates. Garnish each with flowering herbs, if desired, and drizzle evenly with dressing; serve.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons fresh lime juice, 4 teaspoons olive oil, divided, 1 1/2 teaspoons ancho chile powder, 1/2 teaspoon paprika (regular or smoked), and more.

Yes, Mexican Roasted Corn Salad With Buttermilk Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Roasted Corn Salad With Buttermilk Dressing

How did you like this recipe?

Frequently Asked Questions