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ROASTED CORN SALAD WITH PEPITA CILANTRO DRESSING.

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Ingredients
  

pepita cilantro pesto

  • ½ cup cilantro leaves
  • ¼ cup olive oil
  • 2 tablespoons water
  • 2 cloves garlic
  • juice of 1 lime (about 2 tablespoons)
  • ¼ cup toasted pepitas pumpkin seeds

roasted corn salad

  • 4 ears corn shucked and kernels trimmed from cob
  • 3 shallots trimmed, skin removed, very thinly sliced
  • ½ jalapeno very thinly sliced, plus more depending on spice desired
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ½ teaspoon sea salt
  • ¼ cup olive oil
  • ½ cup shaved manchego cheese
  • 3 cups baby kale or spinach plus more as desired
  • 2 radishes very thinly sliced

Instructions
 

  • Preheat oven to 425º.
  • If raw, toast pepitas in a dry skillet on the stovetop over medium flame until golden and popping. Remove from heat. In a small food processor or blender, combine all ingredients for cilantro pepita dressing, and blend until you they reach the texture of a mostly blended but slightly chunky dressing. Set aside.
  • Shuck corn, break each cob in half, and stand upright on a cutting board to slice kernels off cob. Maintain as many corn clusters as you can.
  • On a large baking sheet, toss fresh corn with sliced shallot, sliced jalapeño, ground coriander, ground cumin, and sea salt. Drizzle with ¼ cup olive oil and toss to coat. Distribute evenly on the pan.
  • Roast corn for 10 minutes, then remove from oven and turn broiler to high. While broiler heats up, use a spatula to turn over kernels and redistribute evenly. Once broiler is ready, return baking sheet to oven on shelf closest to broiler. Broil for 2-4 minutes, checking at 2 to make sure nothing is burning.
  • Full disclosure: At 4 minutes, a couple kernels actually popped—not dangerous, but definitely an alarming sound.
  • Remove from oven and let cool for 10-15 minutes. Then add manchego, baby kale (or greens of choicand sliced radishes, toss with cilantro pepita dressing, and top with any remaining toasted pepitas.