Mexican Roasted Corn and Grilled Veggie Salad
Daily Recipe: September 23, 2024
A refreshing take on a classic Mexican salad, with lettuce serving as the star of the dish. The fresh, crisp lettuce is paired with sweet roasted corn, smoky grilled onions and bell peppers, ripe and creamy avocado, and a tangy lime dressing that carries just the right amount of heat. This salad strikes the right balance between hearty and light, and it just tastes like a Mexican vacation in a bowl.
Ingredients (for 4)
- Romaine lettuce - 2 heads - Washed and torn into bite-sized pieces
- Corn - 2 ears - Husks removed
- Bell peppers - 2 medium - Cut into strips
- Red onion - 1 medium - Sliced into rings
- Avocado - 1 ripe - Sliced
- Cherry tomatoes - 1 cup - Halved
- Cotija cheese - 1/4 cup - Crumbled
- Fresh lime juice - 2 tablespoons
- Olive oil - 1/4 cup - Extra virgin
- Jalapeno - 1 medium - Seeds removed and minced
- Honey - 1 tablespoon
- Salt and pepper - To taste
Preparation
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Step 1 - 🔥🌽🫑Heat up a grill to medium-high heat. Grill the corn, rotating occasionally, until lightly charred on all sides. Similarly, grill the onion rings and bell pepper. Let them cool.
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Step 2 - 🔪🥗🌽🫑Cut the corn kernels off the cobs, place in a large bowl. Add in grilled onions and peppers, lettuce, cherry tomatoes, and avocado slices.
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Step 3 - 🍈🍯🥣Prepare the dressing by whisking together lime juice, olive oil, minced jalapeno, honey, salt and pepper.
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Step 4 - 🥗🍴🔄Toss the salad ingredients with the dressing until evenly coated.
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Step 5 - 🥗🧀🍽️Top the salad with crumbled Cotija cheese and serve immediately.
Additional
Feel free to add grilled chicken or grilled shrimp to make it a more substantial meal. Experiment with the dressing by adding some cumin or fresh chopped cilantro for a twist. This salad is a great way to utilize the last ears of sweet summer corn but feel free to sub frozen corn when out of season. As is, this salad is gluten-free and vegetarian friendly.