Mexican Taco Salad with Roasted Corn and Jalapeño
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Ingredients & Equipment
What we send
- 2ears corns
- 6 ouncescherry tomatoes
- 1heart romaine
- 3/4 cupblack beans
- 2flour tortillas
- 2 tablespoonsChobani nonfat Greek yogurt
- 2 teaspoonssherry vinegar
- 2 ouncesqueso fresco
What You’ll Need
- canola oil
- kosher salt
- black pepper
- baking sheet
- 12" large pan
- food processor or blender (optional)
Preheat oven to 450°F. Shuck corn, discarding husks and silk, and slice kernels off cobs into a medium bowl. Peel shallot and mince. Halve limes. Rinse remaining produce. Halve tomatoes. Cut lettuce crosswise into 1-inch slices. Drain beans and rinse. Halve jalapeño lengthwise and using a knife tip, discard seeds and mince as much as desired.
Place tortillas on baking sheet and drizzle over 1 tablespoon canola oil. Season with ¼ teaspoon salt and bake, flipping halfway through, until crisp and golden brown, 5-6 minutes total. Set aside.
Make Corn SalsaWhile tortillas bake, heat ½ tablespoon canola oil in a large pan over medium-high heat. When oil is shimmering, add corn, shallot, and jalapeño. Season with ¼ teaspoon salt and pepper as desired and cook until vegetables are softening, about 4 minutes. Add beans to pan and cook until warmed through, 1 minute more. Remove from heat, stir in tomatoes, and set aside.
Make Salad Dressing
While corn cooks, halve avocado and discard pit and skin. Add half of avocado to a food processor or blender. Add juice of 2 limes, Chobani yogurt, 1 tablespoon water, and sherry vinegar and blend until smooth. Transfer dressing to a large bowl and season with ¼ teaspoon salt and pepper as desired. Set aside.
Add lettuce to bowl with dressing and toss to coat. Stir in corn salsa to combine.
Plate SaladPlate crispy tortillas and top with salad, dividing evenly. Slice remaining avocado. Garnish salads with queso fresco and sliced avocado. Dig in!