Recipe courtesy of Molly Yeh
Charred Corn and Tomato Salad with Creamy Cilantro Green Goddess Dressing
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 229
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 4 g
- Cholesterol
- 4 mg
- Sodium
- 572 mg
This is similar to a really chunky salsa that you eat as a salad. Molly is sneaking in some mayo (classic Midwesterner…) as a nod to all the elotes she and her sisters are going to eat on their vacation too. Oh yeah baby.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 229
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 4 g
- Cholesterol
- 4 mg
- Sodium
- 572 mg
Ingredients
Dressing:
Corn and Tomato Salad:
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Directions
- For the dressing: Blend the buttermilk, mayonnaise, chives, cilantro, parsley, sugar, garlic, lime juice and avocado in a blender or food processor until smooth, adding salt and pepper to taste. Set aside.
- For the corn and tomato salad: Heat an oiled grill, grill pan or large skillet over medium-high heat.
- Oil the tomatoes, corn, lime and onion with the olive oil and sprinkle with salt and pepper. Grill the tomatoes for 8 minutes, until charred and juicy; remove to a bowl. Grill the corn, onion and lime on all sides for a few minutes, until char marks appear. Remove to a cutting board.
- When cool enough to handle, cut the kernels off the cob and season with salt and pepper. Slice the onion into half-moons. Add the corn and onions to the tomatoes and toss with the oregano, red pepper flakes and the juice from one of the lime halves.
- Spread the dressing on the bottom of a wide shallow bowl. Top with the veggies and sprinkle with Cotija and cilantro leaves. Garnish with other lime half.
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