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Nutrition Facts
Serving Size 299 g
(Approx. 6 Servings)
Amount Per Serving
Calories 360 Calories From Fat 180
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 100 mg 4%
Total Carbohydrate 45 g 15%
Dietary Fiber 6 g 24%
Sugars 9 g
Protein 7 g
Vitamin A 100% • Iron 10%
Vitamin C 60% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Charred Corn Chipotle Caesar Salad

Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1/4 cup(s) chipotle peppers in adobo sauce
1 Tbsp Dijon mustard
1 1/2 Tbsp Worcestershire sauce
6 cloves of garlic, smashed
2 Tbsp lime juice
1/4 cup(s) Crema Mexicana
1 cup(s) extra virgin olive oil
8 ears of corn, husks removed
1 pkg. of romaine hearts, ends trimmed and leaves separated
1/2 cup(s) green onions, chopped thinly
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Instructions

1
Preheat grill to 375ºF.
2
In a blender, add chipotle peppers, Dijon mustard, Worcestershire sauce, garlic, lime juice and crema. Blend until smooth.
3
Slowly add olive oil, blending until smooth. Season to taste with salt and pepper as needed, set aside.
4
Place corn on grill and cook until well marked. Set aside to cool.
5
Add romaine leaves to grill and cook a maximum of 2 to 3 minutes. Remove and allow to cool.
6
Cut corn from cob and chop romaine into chunks.
7
To assemble, place corn, romaine, radishes and green onions in a large bowl and toss. Add dressing as needed and serve. Season to taste.
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