Wednesday, July 19, 2017

{soups-salads-and-salad-dressings} Roasted Corn Salad With Garlic-Lime Dressing


Every time I go to St. Louis to a doctor appointment, we stop at a Dierberg’s so I can pick up a copy of the Feast Magazine which features restaurants in the Tri-state area and even has some recipes.

This one comes from the latest copy.

Roasted Corn Salad With Garlic-Lime Dressing 

Serves | 6 to 8 |

Garlic-Lime Dressing

1/2 cup white balsamic vinegar

2 minced garlic cloves

3 tsp honey

zest and juice of 2 limes

1 tsp Dijon mustard

1/2 cup sour cream

1/2 tsp sea salt

1/4 tsp freshly ground black pepper


Roasted Corn Salad

6 to 8 ears corn, husks and silks removed and discarded, kernels removed and reserved

2 Tbsp vegetable oil, divided

1 tsp salt, divided, plus more for seasoning

1/2 tsp freshly ground black pepper, divided, plus more for seasoning

1 lb mini red potatoes, cleaned and quartered

2 poblano chiles, skin and seeds removed, roasted and finely diced

1 finely diced red bell pepper

1 pint cherry tomatoes, halved

1 cup scallions, sliced on the bias into 1/4-inch pieces

1/2 bunch cilantro, roughly chopped


Preparation – Garlic-Lime Dressing | In a large bowl, combine all ingredients and whisk together. Refrigerate until ready to serve salad.

| Preparation – Roasted Corn Salad | Preheat oven to 375°F.

In a large bowl, add corn kernels, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Spread corn evenly on a rimmed baking sheet and roast in oven for 12 to 15 minutes, tossing after six minutes. When corn is lightly charred, remove from oven and set aside to cool. Increase oven temperature to 400°F.

In the same large bowl you used to toss corn, add potatoes, remaining oil, salt and pepper, and toss to coat. Spread potatoes out evenly on a separate rimmed baking sheet and roast in oven for 10 minutes, or until potatoes are fork-tender. Remove potatoes from oven and set aside to cool.

When potatoes and corn are cooled to room temperature, toss together in one large bowl. Add poblano chiles, red pepper, tomatoes, scallions and cilantro and toss to combine. Drizzle in dressing and toss to evenly coat salad. Refrigerate until chilled, about 30 minutes. Serve chilled.


As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.


Posted by: "Jodi Thompson" <>
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