Roasted Jersey Fresh Corn & Tomato Salad
Peak summer salad showcasing chipotle-roasted fresh sweet corn, ripe Jersey tomatoes, diced peppers, shallot oil, RC Cilantro Flavor, and spicy Chipotle Vinaigrette.
Yield / Servings
8 lbs. Yield
Category
Dressings / Sides / Salads
Ingredients
9 Components
Fresh Corn on the Cob
4 ears
Shallot Oil
4 oz.
Green Pepper Small dice
4 oz.
Red Onion Small dice
4 oz.
Jersey Tomatoes Diced fresh
4 lbs.
RC Cilantro Flavor
½ tsp.
Health Salad Dressing
10 oz.
Preparation Steps
1
Season & Oven Roast Fresh Corn
Remove kernels from the 4 ears of fresh corn cobs. Toss corn kernels thoroughly with 4 oz. shallot oil and 1 Tbsp. RC Chipotle Chile Flavor Concentrate. Spread in an even layer on sheet pans and roast in a preheated 350°F oven until lightly browned.
2
Chill Roasted Corn & Combine Salad
Chill roasted corn to 40°F. In a large mixing bowl, combine chilled roasted corn with 4 lbs. diced fresh Jersey tomatoes, 4 oz. small-diced green pepper, 4 oz. small-diced red onion, ½ tsp. RC Cilantro Flavor, 10 oz. Health Salad Dressing, and 16 oz. prepared RC Chipotle Vinaigrette. Toss gently to blend all components.
3
Marinate & Temper for Service
Refrigerate until well chilled to allow the smokiness, herbs, and acids to penetrate the vegetables. Pull from cold storage shortly before plating and serve at room temperature for maximum flavor release.
Chef Notes & Culinary Applications
Peak Season Highlight: Highlighting local "Jersey Fresh" sweet corn and vine-ripened tomatoes commands a premium price on seasonal catering and grill menus.
Serving Suggestions: Pair with grilled skirt steak, cedar-plank salmon, or grilled chicken breasts. Can also be served over a bed of mixed field greens or scooped onto crispy corn tortilla chips as an appetizer salsa.