March 12, 2017
Fresh Tomatoes, Salads, Vegetable Salad,
Side Dishes, Vegetables, Corn, Onions, Mexican, Budget-Friendly, Quick Meals, Entertaining, July 4th, Labor Day, Picnic, Potluck, Summer, Broil, Refrigerator, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Spicy, Kosher Dairy more
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"Corn salad that uses the broiler instead of the grill to char the corn. Really brings out the flavor of late summer and fall corn."
Preheat the broiler to high.
Place the corn and onion on a foil-lined baking sheet. Broil 4 inches from the heat for 15 minutes, turning occasionally and moving vegetables from the middle to the edge of the pan for even cooking.
Place the bell pepper halves, skin sides up, on the baking sheet with the corn and onion. Broil an additional 13 minutes or until all vegetables are charred in spots, turning corn and onion occasionally. Do not turn the peppers.
Place the bell peppers in a paper bag. Fold to close tightly. Let stand 10 minutes. Peel and chop the peppers. Cut the kernels from the ear of corn. Chop the onions.
Place the bell peppers, corn, onion, oregano, and 1/4 teaspoon salt in a medium bowl; toss gently.
Combine 1/8 teaspoon salt, tomatoes, radishes, 1 1/2 teaspoons oil, and cilantro in a medium bowl; toss to coat.
Place 2 tablespoons pumpkin seeds in a mini food processor. Process until finely ground. Add the remaining 1/4 teaspoon salt, remaining 3 tablespoons oil, jalapeno, and the next 5 ingredients (through garlic); process until smooth.
Place 1/2 cup corn mixture in each of 8 shallow bowls, and top each serving with about 2 tablespoons tomato mixture, 1 tablespoon dressing, 1 1/2 tablespoons cheese, and 1 teaspoon pumpkin seed kernels.
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