The New Wedge Salad
In this New Wedge Salad, the distinctive flavors of Mexican street corn play out against a backdrop of crisp, cold wedges of lettuce. For a no-hot-stuff version, replace the chili with a pinch of coriander or cumin plus ¼ tsp. sweet or smoked paprika.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 15 minutes
Serves: 4
Ingredients
- 1 tsp. + 1 Tbs. extra-virgin olive oil
- 2 ears corn, kernels cut from the cob
- ¼ cup mayonnaise
- 3 Tbs. low-fat sour cream
- 1 Tbs. fresh lime juice
- ¼ tsp. kosher salt
- 1 large (or 2 small) romaine hearts, cut lengthwise into 8 wedges
- ¼ tsp. mild chili flakes or chili powder
- 1 cup chopped cherry tomatoes
- a few sprigs cilantro
Instructions
- In a medium pan over medium-high heat, heat 1 tsp. oil until shimmering. Sauté the corn until browned in spots, 2–3 minutes. Remove from the pan and let cool.
- Make the dressing: In a small bowl, whisk together the remaining 1 Tbs. oil with the mayonnaise, sour cream, lime juice, and salt.
- Divide the lettuce wedges onto 4 plates. Spoon the dressing over the wedges. Sprinkle with the chili flakes, and top with the corn, tomatoes, and cilantro.
Nutrition Information
Per serving (2 dressed wedges):
- Calories: 220
- Total fat: 17 g
- Sat fat: 3 g
- Carbs: 16 g
- Fiber: 5 g
- Total sugar: 5 g
- Added sugar: 0 g
- Protein: 4 g
- Sodium: 240 mg
Photo: Kate Sherwood/CSPI.
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