GRILLED CORN AND CHERRY TOMATO SALAD
An exciting taste of late summer with a twist- grilled, seasoned sweet corn!
This is a summer school food service recipe for Sweet Corn, Hot Peppers, and fresh Herbs.
Cooking and prep level: Basic.
- Prep Time1 hr 30 min
- Cook Time20 min
- Total Time1 hr 50 min
- Serving Size1/2 cup
- Energy242 cal
- 22 lbs shucked Sweet Corn ears, fresh
- 6 Tbsps olive or Canola Oil
- 8 lbs 8 oz Cherry Tomatoes, fresh, cut in half
- 10 oz Onion, fresh, diced
- 2 Jalapeno Peppers, seed and membrane removed, minced
- 1½ cups Olive or Canola Oil
- ½ cup Lime Juice, fresh
- 1 Tbsp Lime Zest (optional)
- ¼ cup Honey or Agave Nectar
- ¼ cup Cilantro, fresh, minced
- 1 T Black Pepper, ground
1 Tbsp Smokey Mexican Spice Blend
- 3 Tbsp Chili Powder
- 1 Tbsp Cumin
- 1 T Chipotle Powder
- 3 tsp Garlic Powder
- 1 tsp Ground Paprika
- 1 Tbsp Sea Salt
- 1 tsp Onion Powder
Sweet corn may be grilled or roasted, depending on your facilities capability.
CCP: Preheat oven: Convection 375 F, Conventional 400 F
Layout 2 -3 full sheet pans, depending on the size of the ears of corn. Drizzle 2-3 Tbsps of oil across each pan. Be sure to coat the entire pan.
Reserve 1 Tbsp of Smokey Mexican Spice Blend for the dressing. Sprinkle remaining Smokey Mexican Spice Mix across each pan, being sure to cover the entire surface.
Lay out corn ears on pans, rolling each ear to coat with oil/spice mixture.
Roast corn in oven for approx. 20-25 minutes, turning with tongs once during cooking.
CCP: Corn is done when it begins to caramelize and the internal temperature is 140 F or higher.
Cool corn completely.
Slice a small piece off the end of each cob for stability, and stand cob upright. Cut downward with a sharp knife to remove kernels from cob. Place kernels in a large bowl or tote.
(This step may be done one day prior to service. CCP: store kernels at a minimum of 41 F.)
Assemble salad ingredients in a tote or bowl: Combine tomatoes, roasted corn, Jalapeno, and onions.
In a deep bowl, whisk 1½ cups oil, lime juice, and honey. Mix well to incorporate. Slowly add 1 Tbsp Smokey Mexican Spice Blend, then add the lime zest and chopped cilantro. Taste for seasoning and make any adjustments.
Gently toss salad with the dressing.
CCP: Hold salad at a minimum of 41 F.
Corn kernels are the fruits of maize. Maize is a grain, and the kernels are used in cooking as a vegetable or a source of starch.
One ear of corn contains roughly 800 kernels in 16 rows. One hundred bushels of corn can contain upwards of 7,280,000 kernels.
- 100 servings per container
- Serving Size1/2 cup
- Amount per serving
- % Daily Value*
- Total Fat4.4 g5.64%
- Saturated Fat0.6 g3%
- Trans Fat0 g
- Cholesterol0 mg0%
- Sodium330 mg14.35%
- Total Carbohydrate49.3 g17.93%
- Dietary Fiber6.6 g23.57%
- Total Sugars27.2 g
- Protein2.8 g5.6%