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canola oil jalapeno corn extra-virgin olive oil lime juice scallion cilantro kosher salt mixed heirloom tomatoes sugar snap peas
Viewed: 83 - Published at: 3 years agoIngredients
- 2 tbsp. canola oil
- 1 large jalapeno
- 1 ear corn
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. lime juice
- 1 scallion
- 2 tbsp. Chopped cilantro
- kosher salt
- 3/4 lb. mixed heirloom tomatoes
- 2 oz. sugar snap peas
Method
- Light a grill or preheat a grill pan and brush the grate or pan with canola oil.
- Lightly brush the jalapeno and corn with canola oil and grill over moderate heat, turning occasionally, until lightly charred all over, about 15 minutes.
- Transfer to a plate to cool.
- Peel, seed, and chop the jalapeno.
- Cut the corn kernels off the cob; discard the cob.
- In a mini processor, combine the 2 tablespoons of canola oil with the olive oil, lime juice, scallion whites, chopped cilantro, jalapeno, and half of the grilled corn kernels.
- Pulse until a chunky dressing forms.
- Season with salt.
- In a large bowl, toss the tomatoes with the snap peas, scallion greens, the remaining corn, and half of the dressing.
- Toss to coat and transfer to a serving platter.
- Spoon the remaining dressing over the salad and garnish with cilantro leaves.Looking for more healthy recipes?
- Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.
