Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a small bowl, combine chile powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Place pork on prepared baking sheet; rub with spice mixture.
Broil pork until an instant-read thermometer inserted in thickest part registers 145 degrees, 14 to 16 minutes, turning twice during cooking. Let pork rest 10 minutes, then cut into bite-size chunks.
Make dressing: In a large bowl, whisk together buttermilk, mayonnaise, scallion whites, and garlic; season with salt and pepper.
Add romaine, tomatoes, corn, cheese, scallion greens, and pork to the bowl. Toss to combine, and serve immediately.
To neatly cut up a head of romaine, halve it through the core and make a few evenly spaced cuts lengthwise, leaving core intact. Chop crosswise into bite-size pieces.
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|Serving Size: 1 Serving (364g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 85 (41%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 17.7mg||5 %|
|Sodium 236.5mg||8 %|
|Potassium 805.6mg||21 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 20.3g|
|Protein 9.4g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 209
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