Grilled Corn Salad

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Serves 6.

All you need:

1/4 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

All you do:

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 information per serving:
Calories: 180
Carbohydrate: 19g
Cholesterol: 15mg
Dietary Fiber: 4g
Fat: 12g
Protein: 4g
Saturated Fat: 4.5g
Sodium: 360mg
Sugars: 7g
Trans fats: 0g

Daily nutritional values:
60% vitamin A
70% vitamin C
4% calcium
6% iron