Products used in this recipe
Elote Style Roasted Corn Salad
Yield: 10 Servings (4 oz.)
Yield: 10 Servings (4 oz.)
The rich flavors of roasted cherry tomatoes and corn on the cob are enhanced with salty parmesan cheese and creamy chile-lime dressing. This salad is delicious on its own, or with add-ons like a grilled shrimp skewer or a thinly sliced, grilled chicken breast.
Preparation Instructions:
Step 1
Prepare corn according to package instructions. Set aside to cool before cutting the kernels from the cob.
Step 2
Preheat convection oven to 425°F. Spread tomatoes evenly in a single layer on a lightly oiled sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Bake for 15-20 minutes or until roasted. Some char is desirable.
Step 3
For each serving; place 2 cups of greens in a bowl, top with the kernels from 2 ears of corn, 3 oz. tomatoes, and 1/2 oz. of cheese. Finish with 2 fl. oz. of dressing and garnish with a lime wedge.
