Mexican Cobb Salad with Creamy Grilled Jalapeño Dressing

Mexican Cobb Salad with Creamy Grilled Jalapeño Dressing

ingredientes

  • Creamy Grilled Jalapeño Dressing and Corn
  • 1 large jalapeño chile pepper
  • 1 ear fresh corn, husk and silk removed
  • 1 garlic clove
  • 1/3 cup FUD® Crema Natural
  • 3 tablespoons extra virgin olive oil
  • 1½ tablespoons fresh lime juice
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • Cobb Salad
  • 1 bag (9 ounces) hearts of romaine
  • 2 FUD® Lower Sodium Turkey Franks, sliced ¼-inch thick
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 refrigerated peeled hard-cooked eggs, sliced
  • 8 ounces FUD® Lower Sodium Original Cooked Ham, sliced ½-inch thick, cut into ½-inch cubes
  • ¼ cup thinly sliced radishes
  • 1 medium avocado, peeled, pitted and chopped
  • 6 slices FUD® Original Sliced Bacon, cooked and chopped
  • ½ small red onion, thinly sliced
  • 4 ounces FUD® Campirano™ Fresco Natural Cheese, crumbled (1 cup)
  • 1 cup halved grape tomatoes

preparación

  • Prepare Grilled Jalapeño Dressing and Corn: Prepare outdoor grill for direct grilling over medium heat. Place jalapeño and corn on hot grill rack; cook jalapeño, covered, 8 minutes or until tender and charred in spots, turning occasionally; cook corn, covered, 10 minutes or until golden brown, turning frequently.
  • Transfer jalapeño to small bowl; cover with plastic wrap and let stand 10 minutes. Remove as much charred skin from jalapeño as possible. Cut off and discard stem end of jalapeño; cut lengthwise in half. With paring knife, scrape out and discard seeds. Let corn cool; cut corn from cob.
  • In food processor with knife blade attached or blender, purée garlic, sour cream, oil, lime juice, salt, black pepper and jalapeño until well blended. Makes about ⅔ cup.
  • Prepare Cobb Salad: On large serving plate, place romaine; arrange rows of corn and remaining Cobb Salad ingredients over romaine in order listed. Serve with Creamy Grilled Jalapeño Dressing.