Recipe
Author
Hy-Vee Test Kitchen
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Description
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. Want to see how it's done? Watch this Hy-Vee Healthy You video for step-by-step instructions!
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 15mg
- Sodium: 360mg
- Total Carbohydrates: 19g
- Protein: 4g
Daily Values
0%
Vitamin A 60%
0%
Vitamin C 70%
0%
Iron 6%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Back to School 2014.