The delicious combination of roasted corn and crunchy peppers with the brightness of fresh tomatoes makes for an amazing side dish with grilled steak, fish or chicken. It’s also a ready-to-go vegetarian filling for a wrap.
Recipe and image are courtesy of Foodland Ontario.
Preparation Time: 30 minutes
Roasting Time: 10 minutes
Cooking Time: 3 minutes
Serves 4 to 6
2 tbsp (25 mL) olive oil
4 cups (1 L) Ontario corn kernels (about 5 cobs)
1/4 cup (50 mL) chopped Ontario prosciutto (about 3 slices)
2 cups (500 mL) diced Ontario tomatoes (2 tomatoes)
1 cup (250 mL) chopped Ontario green pepper (1 pepper)
2 tbsp (25 mL) finely chopped Ontario jalapeño pepper
1/2 cup (125 mL) thinly sliced Ontario green onions (2 or 3)
Dressing:
1/4 cup (50 mL) crumbled Ontario feta cheese
2 tbsp (25 mL) Ontario sour cream
1/2 tsp (2 mL) grated lime rind
2 tbsp (25 mL) fresh lime juice
1 tbsp (15 mL) mayonnaise
1 tbsp (15 mL) finely chopped fresh Ontario cilantro (coriander)
1/2 tsp (2 mL) each salt and pepper
Grease large, rimmed baking sheet with oil; spread corn evenly across baking sheet. Roast in 450°F (230°C) oven for 10 minutes or until kernels are browned and slightly charred. Set aside to cool.
In medium skillet, over high heat, cook prosciutto, stirring, for 2 to 3 minutes or until slightly crispy. Set aside.
Dressing: In medium bowl, combine cheese, sour cream, lime rind and juice, mayonnaise, cilantro, salt and pepper until smooth.
Add corn, tomatoes, green pepper and jalapeño to dressing; stir to coat. Top with green onions and crispy prosciutto.
Nutritional Information:
1 serving (when recipe serves 6):
PROTEIN: 7 grams
FAT: 10 grams
CARBOHYDRATE: 24 grams
CALORIES: 208
FIBRE: 4 grams
SODIUM: 510 mg
