Grilled Corn Salad with Creamy Citrus Dressing and Herbs - Challenge Dairy
This recipe calls for ten ears of corn to be shucked and grilled on a baking sheet, rather than grilled and then shucked. The result? A zesty-sweet corn salad that’s served warm.
Ingredients
- 10 ears of corn, shucked (about 5 cups)
- 2 Tablespoons olive oil
- kosher salt
- freshly ground black pepper
- 4 Tablespoons Challenge Spreadable Butter, softened
- ½ cup mayonnaise
- zest of 1 lime plus 2 Tablespoons lime juice
- zest of 1 lemon
- zest of ½ orange
- ½ teaspoon chile powder
- ¼ cup chopped cilantro
- ¼ cup chopped parsley
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