Products used in this recipe
Elote Style Roasted Corn Salad
Yield: 10 Servings (4 oz.)
Yield: 10 Servings (4 oz.)
The rich flavors of roasted cherry tomatoes and corn on the cob are enhanced with salty parmesan cheese and creamy chile-lime dressing. This salad is delicious on its own, or with add-ons like a grilled shrimp skewer or a thinly sliced, grilled chicken breast.
Step 1 Corn
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: Flame-Roasted Cob Corn 3" | 20 pieces |
Step 2 Roasted Tomatoes
| Ingredient | Weight | Measure |
|---|---|---|
| Cherry tomatoes, assorted colors, halved | 2 lbs. | |
| Olive oil | 2 fl. oz. | 1/4 cup |
| Kosher salt | 1/2 Tbsp. | |
| Black pepper, freshly ground | 2 tsp. |
Step 3 Salad
| Ingredient | Weight | Measure |
|---|---|---|
| Spring greens, mixed, washed | 20 cups | |
| Parmesan cheese, crumbled | 10 oz. | |
| Creamy chile-lime dressing | 20 fl. oz. | |
| Lime wedges | 10 each |
Preparation Instructions:
- Step 1
- Prepare corn according to package instructions. Set aside to cool before cutting the kernels from the cob.
- Step 2
- Preheat convection oven to 425°F. Spread tomatoes evenly in a single layer on a lightly oiled sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Bake for 15-20 minutes or until roasted. Some char is desirable.
- Step 3
- For each serving; place 2 cups of greens in a bowl, top with the kernels from 2 ears of corn, 3 oz. tomatoes, and 1/2 oz. of cheese. Finish with 2 fl. oz. of dressing and garnish with a lime wedge.
