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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.
Ingredients
- 2 pounds (950 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)
- 1½ 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
- Gone are the days of shunning potatoes and corn. These vegetables are incredibly nutrient-dense and loaded with fiber.
- Cotija is an aged Mexican cheese made from cow's milk and named after the town of Cotija, Michoacán.