Creamy Street Corn Salad The delicious combination of roasted corn and crunchy peppers with the brightness of fresh tomatoes makes for an amazing side dish to grilled steak, fish or chicken or a ready-to-go vegetarian filling in a wrap. Preparation Time: 30 minutesRoasting Time: 10 minutesCooking Time: 3 minutesServes 4 to 6 2 tbsp (25 mL) olive oil4 cups (1 L) Ontario Corn Kernels (about 5 cobs)1/4 cup (50 mL) chopped Ontario Prosciutto (about 3 slices)2 cups (500 mL) diced Ontario Tomatoes (2 tomatoes)1 cup (250 mL) chopped Ontario Green Pepper (1 pepper)2 tbsp (25 mL) finely chopped Ontario Jalapeño Pepper1/2 cup (125 mL) thinly sliced Ontario Green Onions (2 or 3) Dressing:1/4 cup (50 mL) crumbled Ontario Feta Cheese2 tbsp (25 mL) Ontario Sour Cream1/2 tsp (2 mL) grated lime rind2 tbsp (25 mL) fresh lime juice1 tbsp (15 mL) mayonnaise1 tbsp (15 mL) finely chopped fresh Ontario Cilantro (Coriander)1/2 tsp (2 mL) each salt and pepper Grease large, rimmed baking sheet with oil; spread corn evenly across baking sheet. Roast in 450°F (230°C) oven for 10 minutes or until kernels are browned and slightly charred. Set aside to cool. In medium skillet, over high heat, cook prosciutto, stirring, for 2 to 3 minutes or until slightly crispy. Set aside. Dressing: In medium bowl, combine cheese, sour cream, lime rind and juice, mayonnaise, cilantro, salt and pepper until smooth. Add corn, tomatoes, green pepper and jalapeño to dressing; stir to coat. Top with green onions and crispy prosciutto. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 7 gramsFAT: 10 gramsCARBOHYDRATE: 24 gramsCALORIES: 208FIBRE: 4 gramsSODIUM: 510 mg – Printed with permission from Foodland Ontario
Creamy Street Corn Salad
