Charred Corn Salad
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Charred Corn Salad
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| Servings |
| 41.5 cup servings |
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Ingredients
Salad
- 15ounces canned no salt added chickpeasdrained and rinsed
- 1Tablespoon extra virgin olive oil
- 1/2teaspoon paprika
- 1/2teaspoon ground cumin
- 2medium hearts romainechopped (about 4 to 5 cups)
- 3medium ears corngrilled
- 15ounces canned no salt added petite diced tomatoesdrained
- 1medium red bell pepperdiced
- 1/3cup diced red onion
- 2 jalapenosdiced
Chipotle Ranch Dressing
- 1/4cup Plain non-fat Greek Yogurt
- 1Tablespoon chipotle style hot sauce
- 2Tablespoons fresh lemon juice
- 1Tablespoon Ranch Seasoning
- 1/4cup skim milk
Instructions
Charring the Corn
- In a Pan: Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add corn and roll in oil; let cook, undisturbed for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 2 minute intervals, until the corn is charred to your liking. On the Grill: Preheat grill to medium-high heat. Brush corn cobs with oil, and grill for 10 to 12 minutes, turning occasionally, until kernels are lightly charred. Over a Gas Range: Heat burner to medium-high heat. Lightly spray corn cobs with cooking spray, and place directly over flame for 6 to 8 minutes, turning to char all sides.
Preparing the Salad
- Preheat oven to 425ºF. Drain and rinse chickpeas and pat them dry with a paper towel.
- Spread on a rimmed baking sheet and toss with 1 Tbsp. olive oil, 1/2 tsp. paprika, 1/2 tsp. ground cumin, and 1/4 tsp. each salt and black pepper.
- Bake for 20 minutes, shaking the pan halfway through. Let cool for 10 minutes.
- While chickpeas roast, prepare Chipotle Ranch Dressing. In a medium bowl, combine Greek yogurt, hot sauce, lemon juice, ranch seasoning, and milk; whisk to combine.
- Add chopped romaine, drained tomatoes, diced bell pepper, diced red onion, and diced jalapenos. Add in the charred corn after using your preferred method, cut kernals from the cob if needed.
- Add half of the chickpeas and about two-thirds of dressing; toss to combine. Scatter remaining chickpeas overtop (crouton style) and drizzle with remaining dressing.
Recipe Notes
