One Sheet Eats by Oxmoor House

Author:Oxmoor House
Language: eng
Format: epub
Publisher: Hachette Book Group
Published: 2015-07-24T20:30:00+00:00

Mexican Broiled Corn Salad

The broiler brings alive the flavors of late-fall corn and peppers so they taste as good as at summer’s peak. To help control the broiler’s heat, move foods closer to or farther away from the element—not just up or down the oven racks but also toward or away from the sides.

SERVES: 8

HANDS-ON TIME: 45 MINUTES

TOTAL TIME: 1 HOUR, 23 MINUTES

4 ears fresh corn, shucked

1 medium onion, cut into ½-inch-thick slices

2 red bell peppers

1 tablespoon chopped fresh oregano

½ teaspoon kosher salt

1 cup grape tomatoes, halved

1 cup thinly sliced radishes

3½ tablespoons extra-virgin olive oil

2 tablespoons chopped fresh cilantro

5 tablespoons hulled pepitas (pumpkin seeds), toasted

1 tablespoon chopped jalapeño chile

2 tablespoons fresh lime juice

1 tablespoon honey

1 teaspoon ground ancho chile powder

¼ teaspoon ground cumin

2 garlic cloves, crushed

2½ ounces cotija cheese, crumbled (about ⅔ cup)

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