Recipe and photo courtesy of Simplot
Yield: 10 Servings (4 oz. each)
20 pieces cob corn*
2 lbs. Cherry tomatoes, assorted colors, halved
¼ c. olive oil
½ T. Kosher salt
2 t. black pepper, freshly ground
20 c. spring greens, mixed and washed
10 oz. Parmesan or cotija cheese, crumbled
20 fl. oz. Creamy Chile-Lime dressing (or Creamy Cilantro-Lime Dressing, recipe below)
10 ea. lime wedges
Prepare corn according to package instructions. Set aside to cool before cutting the kernels from the cob. 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.
To prepare each serving: Place 2 cups of greens in a bowl, top with the kernels from 2 ears of corn, 3 oz. tomatoes, and ½ oz. of cheese. Finish with 2 fl. oz. of dressing and garnish with a lime wedge
*Simplot RoastWorks®: Flame-Roasted Cob Corn 3"
The Creamy Cilantro Lime Dressing
Recipe courtesy of American Heart Association
1 c. packed cilantro leaves and stems
1 green onion (roughly chopped)
2 T. lime juice (from about 1 lime)
1 T. canola oil
1 T. water
½ c. fat-free sour cream
⅛ t.
⅛ t. salt
⅛ t. ground black pepper
Pinch sugar
Into the bowl of a food processor or blender, add all the ingredients. Process until dressing is smooth, about 30 to 45 seconds. Scrape dressing down from the sides with a spatula and process again, about 20 seconds. Transfer dressing to a bowl and reserve.