Grilled corn salad with creamy lime vinaigrette
Indulge in the tempting flavors of grilled corn salad drizzled with creamy lime vinaigrette. A zesty and refreshing dish bursting with culinary delight.
Ingredients:
- Salad
- 1 head hydroponic butter lettuce
- 4 handfuls arugula
- 1 small bunch of basil, leaves only
- 4 ears of corn on the cob
- 1 pint grape tomatoes, halved the long way
- 1 large shallot, finely diced
- salt and fresh ground pepper (to taste)
- Lime Vinaigrette
- 1/4 cup fresh lime juice
- 2 tablespoons white wine vinegar
- 1/4 cup mayonnaise
- 1/4 cup heavy cream
- 1/4 cup grapeseed or other neutrally flavored oil
- LOTS of fresh ground pepper
Instructions:
- Preheat the grill to medium-high heat. Coat corn with olive oil and grill for approximately 6-8 minutes, turning occasionally, until corn is bright yellow and shiny. Take off the grill and let it cool.
- Remove kernels from the corn cob, and mix with tomatoes and shallots. Season generously with salt, and add a couple of twists of freshly ground pepper. Set aside.
- Cut off the stem of the butter lettuce and slice into quarters. Place the quarters in a large salad bowl, and fill any gaps with arugula, creating a bed of arugula in the center. Tear the basil leaves and sprinkle over the greens.
- Place the corn and tomato mixture in the middle of the greens. Refrigerate the salad until ready to serve.
- In a mixing bowl or measuring cup, blend lime juice, vinegar, mayonnaise, and cream. Slowly drizzle grapeseed oil into the mixture while whisking, until well combined. Season with plenty of freshly ground pepper. The dressing can be prepared ahead of time and stored in the refrigerator.
- Present the salad with the creamy lime dressing served on the side.
Summary:
- Calories: 1917 kcal
- Fat: 136 g
- Protein: 30 g
- Carbs: 180 g
- Potassium: 3287 mg
- Magnesium: 293 mg