Illinois Harvest of the Month

Grilled Corn and Cherry Tomato Salad

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
  • Yield100
  • Serving Size1/2 cup
  • Energy242 cal
  • Course
    • Salad
    • Cold Vegetable Dish
  • USDA Meal Components
    • ¼ c starchy vegetable
    • ¼ cup red/orange vegetable
  • Diet
    • Vegetarian

Ingredients

  • 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

Method

1

Sweet corn may be grilled or roasted, depending on your facilities capability.

2

CCP: Preheat oven: Convection 375 F, Conventional 400 F

3

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.

4

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.

5

Lay out corn ears on pans, rolling each ear to coat with oil/spice mixture.

6

Roast corn in oven for approx. 20-25 minutes, turning with tongs once during cooking.

7

CCP: Corn is done when it begins to caramelize and the internal temperature is 140 F or higher.

8

Cool corn completely.

9

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.

10

(This step may be done one day prior to service. CCP: store kernels at a minimum of 41 F.)

11

Assemble salad ingredients in a tote or bowl: Combine tomatoes, roasted corn, Jalapeno, and onions.

12

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.

13

Gently toss salad with the dressing.

14

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.

  • Nutrition Facts

  • 100 servings per container
  • Serving Size1/2 cup
  • Amount per serving
  • Calories242
  • % 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%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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