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Elote Style Roasted Corn Salad

RW Elote_Roasted_Corn_Salad Recipe
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.

Step 1 Corn
Ingredient Weight Measure
Simplot RoastWorks®: Flame-Roasted Cob Corn 3" 20 pieces
Step 2 Roasted Tomatoes
Ingredient Weight Measure
Cherry tomatoes, assorted colors, halved 2 lbs.
Olive oil 2 fl. oz. 1/4 cup
Kosher salt 1/2 Tbsp.
Black pepper, freshly ground 2 tsp.
Step 3 Salad
Ingredient Weight Measure
Spring greens, mixed, washed 20 cups
Parmesan cheese, crumbled 10 oz.
Creamy chile-lime dressing 20 fl. oz.
Lime wedges 10 each
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.
Products used in this recipe