Randy Mayor; Lydia DeGaris-Pursell and Melanie J. Clarke
Yield
8 servings

Roast the corn up to 2 days ahead. Combine the corn with all but the greens and pine nuts an hour before dinner, then finish assembling the salad just before serving.

How to Make It

Step 1

Preheat broiler.

Step 2

Place corn on a foil-lined baking sheet. Broil 12 minutes or until lightly browned, stirring once. Cool.

Step 3

Combine corn, bell peppers, onions, and jalapeño pepper in a large bowl. Combine sour cream, vinegar, and salt, stirring with a whisk. Add sour cream mixture to corn mixture, tossing to coat; chill 1 hour.

Step 4

Divide greens evenly among 8 plates; top each serving with about 1/3 cup corn mixture and about 1 teaspoon pine nuts.

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