Grilled Mexican Corn Salad With Tomatillos
User Reviews
5
Grilled Mexican Corn Salad With Tomatillos
Description
This recipe grills corn kernels and sliced red onion until they develop char marks and a smoky aroma, stirring regularly to avoid burning. Chopped tomatillos and fresh cilantro add a slightly tart and fresh element. The dressing is a creamy blend of mashed avocado, fresh lime juice, adobo chili sauce for heat, Ranch dressing seasoning, minced garlic, taco seasoning, and a pinch of sweetener to balance flavors. Once mixed and smooth, the dressing is tossed with the warm grilled vegetables and seasoned with salt and pepper to taste.
The result is a salad with smoky, sweet corn softened by charcoal grilling, balanced by the bright acidity of tomatillos and lime, combined with a rich, lightly spicy creamy dressing. This flavorful mix offers a range of textures from crisp onion slices to tender kernels and creamy avocado dressing.
This salad can be served as a vibrant side to grilled meats or vegetarian mains, adding brightness to a meal. It can also work well for gatherings or potlucks with minimal leftovers.
Ingredients
- 2 cups corn kernels thawed
- 1 red onion
- 4 tomatillos large
- 1/2 cup cilantro
- salt to taste, sea salt
For The Dressing:
- 1/2 avocado small
- 2 tablespoons lime juice fresh
- 1 1/2 teaspoons adobo chili sauce
- 2 tablespoons Ranch dressing mix powdered
- 1/2 tablespoon garlic minced
- 1 teaspoon taco seasoning sodium-reduced
- Pinch stevia or other sweetener
Instructions
- Spray a grill pan with cooking spray and preheat on high. (You could also use an actual grill and a barbecue basket.)
- While the pan preheats, slice the red onion into slices, chop the tomatillo into small pieces and the cilantro finely.
- Place the corn and red onion in the pan, stirring regularly so they do not burn. Mine took around 10 minutes to really get some good grill marks.
- While your corn and red onion cook, mix all the dressing ingredients in a small food processor. Process until smooth.
- In a medium bowl, place the corn, onion, chopped tomatillos, and cilantro.
- Pour in the dressing and stir until everything is evenly coated.
- Season with sea salt and pepper, and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 25.6g | 9% |
| Protein | 3.8g | 8% |
| Fat | 3.3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 1.7g | 9% |
| Sodium | 114.4mg | 5% |
| Potassium | 408.3mg | 9% |
| Fiber | 4.5g | 18% |
| Sugar | 4.5g | 9% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 15.4mg | 17% |
| Calcium | 8mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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