Roasted Corn and Sorghum Salad with Chipotle Dressing

Explore the delightful flavors of sorghum in this vibrant and summery Roasted Corn and Sorghum Salad with Chipotle Dressing. Sorghum might require a little extra care, but once you master its tenderness through soaking and cooking, you’ll be rewarded with a delicious and nutritious grain. This salad boasts a colorful medley of sweet white corn, hearty sorghum, and mini heirloom tomatoes, all brought together with a zesty chipotle dressing that adds a smoky and spicy kick to every bite. Plus, with gluten-free and soy-free potential, this salad caters to various dietary preferences, making it a versatile and delectable addition to any table.

YIELD: 4 servings of salad with 1/2 cup (120 ml) dressing

INGREDIENTS:

For the Dressing:

• 1/2 cup (120 g) Basic Cashew Cream
• 3/4 teaspoon agave nectar
• 3/4 teaspoon canned chipotle pepper in adobo
• 1/2 teaspoon adobo sauce
• Generous 1/8 teaspoon ground cumin
• 1/4 cup (3 g) very loosely packed, chopped fresh cilantro
• 1 tablespoon (15 ml) fresh lime juice
• 1 small clove garlic, grated or pressed
• Salt, to taste

For the Salad:

• Scant 2 1/4 cups (360 g) frozen sweet white corn
• 1 teaspoon agave nectar
• 1 1/2 cups (248 g) cooked sorghum
• 5 tablespoons (30 g) chopped scallion (white and green parts)
• 8 ounces (227 g) mini heirloom tomatoes, quartered or halved depending on size

INSTRUCTIONS:

For the Dressing:

1. In a small blender or using an immersion blender, combine the Basic Cashew Cream, agave nectar, canned chipotle pepper, adobo sauce, ground cumin, chopped cilantro, lime juice, grated or pressed garlic, and salt.
2. Blend until the dressing reaches a perfectly smooth consistency. Store the dressing in an airtight jar in the refrigerator until you’re ready to use it.

For the Salad:

1. Preheat the oven to 425°F (220°C, or gas mark 7). Place the frozen sweet white corn in a 9-inch (23 cm) square baking pan and roast it for 10 minutes.
2. Add the agave nectar to the roasted corn, stirring carefully to combine, and roast for another 10 minutes. Stir the corn again and continue roasting for an additional 5 minutes, until some of the grains are lightly browned. Remove the roasted corn from the oven and set it aside.
3. Heat the cooked sorghum in a skillet over medium-high heat for 2 minutes, stirring occasionally until it’s heated through. Turn off the heat, but leave the skillet on the stove. Add the chopped scallion and mini heirloom tomatoes to the sorghum, stirring to combine. Let the mixture stand for a couple of minutes to allow the flavors to meld and the tomatoes to soften slightly.
4. Stir the roasted corn into the sorghum and tomato mixture. Adjust the seasoning, if desired. Drizzle the prepared Chipotle Dressing over each serving according to taste.

Revel in the deliciousness of Roasted Corn and Sorghum Salad with Chipotle Dressing as you savor the harmonious blend of flavors and textures. With tender and hearty sorghum, sweet roasted corn, and zesty chipotle dressing, this salad is a delightful celebration of summer on your plate. Enjoy this colorful dish as a satisfying standalone meal or as a refreshing accompaniment to your favorite main course. Its gluten-free and soy-free potential makes it an inclusive and inviting option for all to enjoy. Serve this vibrant salad to your loved ones, and watch their taste buds dance with joy!