After a long Thanksgiving weekend of overeating and family, I thought it would be good to have a nice simple, light salad. We will be making a roasted corn salad. This salad is delicious as either a composed or tossed salad. The dressing is sweet and tart, and if you like a little spice, just add half a chopped jalapeno. When you make up the dressing, make sure to mix it well just before serving, since there are no emulsifiers and the oil and lemon juice will separate quickly. If you are dieting, you can skip the dressing and just add a squeeze of lime juice; the salad is so flavorful you won’t miss the dressing.
For making the salad itself, feel free to modify it however you like. I tend to go with a southwest theme, so adding some black beans, grilled chayote, tomatoes, or similar flavors will all go well. Just be careful to let any hot ingredients, like sautéed onions and roasted corn, cool to room temperature so they don’t wilt the lettuce. This recipe should make enough for 4 appetizers, or add some grilled chicken to make 2 entrees.
¼ cup lime juice (about 2 limes)
2 Tbsp honey
2 tsp cilantro, chopped
2 Tbsp oil
Salt to taste
1 bag or head of salad greens (romaine works very well)
1 cup corn kernels
1 onion, thinly sliced
1 small jicama
1 oz cotija cheese
1 tsp oil
Salt and pepper to taste
1) Heat oil in a sauté pan until shiny and very hot.
2) Add the corn to the pan, being careful of splatters.
3) Add a dash of salt and pepper to the corn. Stir infrequently until golden brown.
4) Set corn aside to cool.
5) Repeat steps 1-4 with the sliced onion to caramelize.
6) When the corn and onions are cool, assemble all salad ingredients.
7) Make the dressing by combining all dressing ingredients in a medium bowl
8) Whisk the dressing vigorously to combine oil and lime juice.
9) Toss salad with dressing and serve.