Mexican Broiled Corn Salad
The broiler offers a fantastic way to give food the taste of fire, yet it's perhaps the most overlooked way of cooking. Here it brings alive the flavors of late-fall corn and peppers so they taste as good as at summer's peak. To help control the intense heat of a broiler, move foods closer to or farther away from the element--not just up or down the oven racks but also toward or away from the sides.
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Total: 45 Minutes
- Calories: 190
- Fat: 11.5g
- Saturated fat: 3g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 1g
- Protein: 6g
- Carbohydrate: 18g
- Fiber: 2.8g
- Cholesterol: 9mg
- Iron: 0.8mg
- Sodium: 333mg
- Calcium: 144mg
- 4 ears fresh corn, shucked
- 1 medium onion, cut into 1/2-inch-thick slices
- 2 red bell peppers
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon kosher salt, divided
- 1 cup grape tomatoes, halved
- 1 cup thinly sliced radishes
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh cilantro
- 5 tablespoons pumpkinseed kernels, toasted and divided
- 1 tablespoon chopped jalapeño pepper
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 teaspoon ground ancho chile powder
- 1/4 teaspoon ground cumin
- 2 garlic cloves, crushed
- 2.5 ounces cotija cheese, crumbled (about 2/3 cup)
- 1. Preheat broiler to high.
- 2. Place corn and onion on a foil-lined baking sheet. Broil 4 inches from heat for 15 minutes, turning occasionally. Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on baking sheet with corn and onion. Broil an additional 13 minutes or until all vegetables are charred in spots, turning corn and onion occasionally (do not turn bell peppers). Place bell peppers in a paper bag. Fold to close tightly; let stand 10 minutes. Peel and coarsely chop peppers. Cut kernels from ears of corn. Coarsely chop onion. Place bell peppers, corn, onion, oregano, and 1/8 teaspoon salt in a medium bowl; toss gently.
- 3. Combine 1/8 teaspoon salt, tomatoes, radishes, 1 1/2 teaspoons oil, and cilantro in a medium bowl; toss to coat.
- 4. Place 2 tablespoons pumpkinseeds in a mini food processor; process until finely ground. Add remaining 1/4 teaspoon salt, remaining 3 tablespoons oil, jalapeño, and the next 5 ingredients (through garlic); process until smooth.
- 5. Place 1/2 cup corn mixture in each of 8 shallow bowls, and top each serving with about 2 tablespoons tomato mixture, about 1 tablespoon dressing, about 1 1/2 tablespoons cheese, and about 1 teaspoon pumpkinseeds.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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