Mexican Roasted Corn Salad With Buttermilk Dressing

John Kernick
Prep: 15 minutes; Cook: 33 minutes. Corn, lime, and chili powder give a nod to traditional Mexican cooking, while grape halves and Parmesan add an unexpected Mediterranean twist.
Makes 4 servings (serving size: about 2 cups salad)


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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 450°.

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.

Created date

August 2009

Nutritional Information

Calories 218
Fat 8 g
Satfat 2 g
Monofat 4 g
Polyfat 1 g
Protein 8 g
Carbohydrate 34 g
Fiber 6 g
Cholesterol 6 mg
Iron 2 mg
Sodium 297 mg
Calcium 147 mg