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Grilled Corn, Potato and Scallion Salad [Immersion Blender]
Be ready for an explosion of corn flavor in this summer salad. Grilled corn, along with a grilled corn dressing, make this a perfect bring-along salad for your next picnic or family event.
This is for the Immersion Blender only
Ingredients
- 2 pound (908 g) petite potatoes, washed and quartered
- 2 Tablespoons (30 ml) extra virgin olive oil, optional
- 1 teaspoon All Purpose Umami Seasoning
- 1 bunch (150 g) green onions, washed and cut on the bias
- 7 ears (600 g) corn, grilled, cut from the cob
- ¼ cup (60 ml) Whole Grain Apricot Mustard [or whole grain mustard]
- 1 ½ cups (360 ml) Grilled Sweet Corn Dressing
Directions
- Preheat the oven to 350° F. Line a sheet tray with parchment. Toss the potatoes with oil and seasoning (if using) and spread evenly on the tray. Roast in the oven for 35 - 45 minutes or just until they are fork tender. Cool completely.
- Combine potatoes, green onion, grilled corn, whole grain mustard, and the sweet corn dressing. Toss gently to incorporate. Garnish with Cotija cheese and pickled red onions if desired.
Chef's Notes
- Cotija is an aged Mexican cheese made from cow's milk and named after the town of Cotija, Michoacán.Gone are the days of shunning potatoes and corn. These vegetables are incredibly nutrient-dense and loaded with fiber.