Grilled Corn Salad
For this super fresh salad, layer grilled sweet corn with juicy heirloom tomatoes, creamy avocado and fresh baby greens. Drizzle with jalapeno-lime vinaigrette infused with a kiss of honey.
Servings and Ingredients
|¼ c.||fresh lime juice|
|1 tbsp.||Hy-Vee honey|
|1||jalapeno pepper, seeded and finely chopped*|
|3 tbsp.||chopped fresh cilantro|
|1 tsp.||Hy-Vee kosher sea salt, divided|
|3||medium ears sweet corn|
|3 tbsp.||Hy-Vee butter, softened, divided|
|2 c.||baby kale and/or mixed greens|
|1||avocado, pitted, peeled and sliced|
|1||large heirloom tomato, thinly sliced|
|2 tbsp.||chopped green onions|
- For vinaigrette, in a small bowl combine lime juice, honey, jalapeno, cilantro and 1/2 teaspoon salt. Set aside.
- Preheat grill to medium heat for direct cooking. Pull back corn husks, leaving husks attached at stem ends. Remove silk. Gather husks over stem and tie with a string to form a handle. Brush each ear with 1/2 tablespoon softened butter. Place corn over direct heat with husks away from the fire. Grill for 8 to 12 minutes, turning and brushing every 2 to 3 minutes with additional butter (total of 1 tablespoon per ear), until browned on all sides. Remove from grill and cool slightly.
- Meanwhile, line a serving platter with kale and mixed greens. Top with avocado and tomato slices. Using a sharp knife, cut corn from the cobs; discard cobs. Spoon corn over tomatoes. Sprinkle with remaining sea salt. Drizzle vinaigrette over top.
- *Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with chile peppers, wear protective gloves.
180 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 15mg
- Sodium: 360mg
- Total Carbohydrates: 19g
- Protein: 4g
Vitamin A 60%
Vitamin C 70%
Hy-Vee Seasons Back to School 2014.