Elevate Your Salads Series - Grilled Corn Salad

As the warm weather approaches, I am so excited to have a large variety of in-season produce to choose from!

This salad is a summer favourite, but my cheat-code for making it in the winter is; use thawed frozen corn, and blister the kernels in a hot cast-iron pan. Feel free to add grilled chicken breast or black beans for protein.

The ranch dressing is so simple yet delicious, and also makes a fresh spring/summer dip to serve with chopped veggies or tortilla chips. For vegetarians, or those looking to increase protein in their diet, opt for a high-protein Greek Yogurt instead of sour cream.

Serves Four

• 2 Cobs of Corn

• Baby Gem Lettuce*, Cut into Quarters 

• 1 Pint Cherry Tomatoes

• 2 Small Watermelon Radishes, Sliced Thin

• 3 Small Flour Tortillas, Julienned 

• 1 tbsp Olive Oil

• Small Bunch Parsley, Picked 

• ¼ Cup Crumbled Queso Fresco (or Feta)

• Optional Garnish: Small Bunch Chopped Parsley or Microgreens 

  Ranch Dressing 

• ½ Cup Sour Cream or Greek Yogurt

• 1 tsp Chopped Chives

• 1 tsp Chopped Dill

• 1 Clove Garlic, Grated

• 1 tbsp Lemon Juice 

• 1 tsp Tajin Spice

• 1-3 tsp Tabasco Sauce (Depending on spice tolerance)

• Pinch of Salt and Pepper 
  
  
  

1. Grill Corn until slightly charred on all sides, once cooled, remove from the cob.

2. Toss tortilla strips with olive oil, and a pinch of salt and pepper. Bake at 400F for about 10 mins, or until crisp. 

3. Blister the cherry tomatoes in a pan on high heat, set aside and let cool. 

4. In a small bowl, mix all of the ranch dressing ingredients until well combined, set aside. 

5. Combine all of the salad ingredients in a large bowl, toss with fresh dressing. Garnish with extra crumbled queso and parsley.