Corn & Tomato Salad with Jalapeño, Cotija & Creamy Guacamole Dressing

Corn & Tomato Salad

with Jalapeño, Cotija & Creamy Guacamole Dressing

25 MIN
$14.99 2 Servings
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From the Test Kitchen

This vibrant salad gets pops of sweet and spicy flavors thanks to a duo of sautéed corn and jalapeño pepper. We're bringing them together with crunchy romaine, fresh tomatoes, and radishes using a creamy buttermilk-guacamole dressing.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    270 Cals (est.)
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fresh
ingredients
Corn & Tomato Salad with Jalapeño, Cotija & Creamy Guacamole Dressing
Title
  • 1 Romaine Lettuce Heart
  • 2 ears Of Corn
  • 4 oz Grape Tomatoes
  • 3 oz Radishes
  • 1 Lime
  • 2 Tbsps Grated Cotija Cheese
  • 2 Scallions
  • 2 tsps Honey
  • ¼ cup Guacamole
  • ¼ cup Buttermilk
  • 1 Jalapeño Pepper
step-by-step
instructions
1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the lettuce. Halve the radishes lengthwise, then thinly slice crosswise. Halve the tomatoes. Small dice the pepper. Thoroughly wash your hands immediately after handling. Halve the lime; squeeze the juice into a large bowl. Add the honey, guacamole, and buttermilk. Whisk to combine.

2 Cook the corn

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, sliced white bottoms of the scallions, and as much of the diced pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat.

3 Make the salad & serve your dish

To the bowl of dressing, add the chopped lettuce, sliced radishes, and halved tomatoes; toss to combine. Serve the salad topped with the cooked corn, sliced green tops of the scallions, and cotija. Enjoy!

Tips from Home Chefs

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Corn & Tomato Salad

1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the lettuce. Halve the radishes lengthwise, then thinly slice crosswise. Halve the tomatoes. Small dice the pepper. Thoroughly wash your hands immediately after handling. Halve the lime; squeeze the juice into a large bowl. Add the honey, guacamole, and buttermilk. Whisk to combine.

2 Cook the corn

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, sliced white bottoms of the scallions, and as much of the diced pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat.

3 Make the salad & serve your dish

To the bowl of dressing, add the chopped lettuce, sliced radishes, and halved tomatoes; toss to combine. Serve the salad topped with the cooked corn, sliced green tops of the scallions, and cotija. Enjoy!

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