Mexican Broiled Corn Salad

20m
Prep Time
30m
Cook Time
50m
Ready In


"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."

Original is 8 servings

Nutritional

  • Serving Size: 1 (243.7 g)
  • Calories 211.3
  • Total Fat - 9.5 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 16.5 mg
  • Sodium - 406.6 mg
  • Total Carbohydrate - 27.2 g
  • Dietary Fiber - 3.3 g
  • Sugars - 10.7 g
  • Protein - 9.3 g
  • Calcium - 111.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 74.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat the broiler to high.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Place the bell peppers, corn, onion, oregano, and 1/4 teaspoon salt in a medium bowl; toss gently.

Step 6

Combine 1/8 teaspoon salt, tomatoes, radishes, 1 1/2 teaspoons oil, and cilantro in a medium bowl; toss to coat.

Step 7

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.

Step 8

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.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Look for ears of corn that have bright green husks and a few brown silks still attached.
  • Choose bell peppers that are firm, brightly colored, and have a glossy sheen.

  • Substitute fresh basil for oregano: The basil will add a different, slightly sweet flavor to the salad that oregano does not have. It will also add a different texture, as basil is more delicate than oregano.
  • Substitute feta cheese for cotija cheese: Feta cheese has a tangy flavor that will add a different dimension to the salad. It is also a bit softer than cotija cheese, making it easier to crumble and mix into the salad.

Southwest Broiled Corn Salad Replace the oregano, cilantro, and jalapeno pepper with 1/4 cup chopped fresh cilantro, 1 teaspoon chili powder, and 1/2 teaspoon ground cumin. Replace the cotija cheese with 1/2 cup crumbled feta cheese.



Mexican Rice Pilaf - This flavorful side dish is the perfect accompaniment to the Mexican Broiled Corn Salad. The Mexican-inspired flavors of the rice pilaf combine with the sweetness of the corn and the smoky char of the peppers to create a delicious and balanced meal.


Black Bean and Avocado Salad: This refreshing and healthy salad is a great accompaniment to the Mexican Rice Pilaf and Mexican Broiled Corn Salad. The creamy avocado and black beans provide a contrast to the smoky char of the peppers in the Mexican Broiled Corn Salad, while the fresh flavors of the cilantro, lime, and jalapeno add a bright and zesty kick to the meal.




FAQ

Q: How do I peel and chop the bell peppers?

A: After the bell peppers have finished broiling, place them in a paper bag and fold it closed tightly. Let stand for 10 minutes. Then, peel off the skin and chop the peppers into desired size.



Q: How do I store bell peppers?

A: Bell peppers can be stored in the refrigerator for up to a week. Place them in a plastic bag and store in the crisper drawer. Be sure to remove any excess air from the bag to prevent them from spoiling.

1 Reviews

Daily Inspiration

This recipe takes time, but it's definitely worth making. The flavors are so delicious with the corn, bell peppers, radishes and the dressing is yummy. DH did most of the work for me and the only change we made was to use pickled jalapeno vs. fresh and less of it. I put extra pepitas on the side. The cotija cheese really adds a zing to the corn.

5.0

(4 Nov 2019)

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Fun facts:

The ancho chile powder used in this recipe is made from dried poblano peppers which were a favorite of Mexican revolutionary Emiliano Zapata.

The cotija cheese in this recipe is a traditional Mexican cheese made from cow's milk and has been enjoyed since the 16th century.