Mexican Street Corn Chopped Salad

Tangy, smoky, and spicy grilled corn in a romaine boat served with Litehouse® Jalapeno Ranch.

Cuisine: Salad • Sports Bar • Family Casual

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Tangy, smoky, and spicy grilled corn in a romaine boat served with Litehouse® Jalapeno Ranch.

Mexican Street Corn Chopped Salad

Ingredients

3 eaCorn Cob

1 tspSmoked Paprika

1 tbspVegetable Oil

½ tspSalt

½ tspPepper

½ eaSmall Red Onion Finely chopped

1 eaJalapeno Diced

1 eaLime Juiced

2 ozParmesan Cheese Shredded

½ eaRomaine Heart Whole leaf

¼ cupLitehouse® Jalapeno Ranch

Directions

Preheat the grill on MEDIUM-HIGH heat.Brush the oil on the corn cobs and then season with the salt, pepper and smoked paprika. Place the cobs on the grill and cook for 10-15 minutes, turning cobs around every minute, or until char forms. Remove the cobs from the grill and allow to cool. Remove the corn from the cobs and set aside. Combine the corn, red onion, jalapeno, lime juice and the Litehouse®Jalapeno Ranch in a small bowl and lightly mix. Place the romaine leaf on a plat facing upward to create a boat shape. Fill the boat with the corn mixture and top with the parmesan cheese and serve.