Romaine & Corn Salad with Cotija & Creamy Guacamole Dressing
Nutritionist's Pick

Romaine & Corn Salad

with Cotija & Creamy Guacamole Dressing

25 MIN
$18.99 2 Servings
Wellness at Blue Apron
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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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian Nutritionist's Pick
  • Nutrition
  • Calories
    270 Cals (est.)
Romaine & Corn Salad with Cotija & Creamy Guacamole Dressing
  • 1 Romaine Lettuce Heart
  • 2 ears Of Corn
  • 4 oz Grape Tomatoes
  • 3 oz Radishes
  • 1 Lime
  • 2 Tbsps Grated Cotija Cheese
  • 2 Scallions
  • 1 Jalapeño Pepper
  • ¼ cup Guacamole
  • ¼ cup Buttermilk
  • 2 tsps Honey

Tips from Home Chefs

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. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling. Halve the lime crosswise; 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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