Roasted Corn Salad
Recipe
Roasted Corn Salad
This cold salad uses lots of summer veggies and has a bright, refreshing taste - perfect on a hot day. This recipe makes about 4 1-cup servings, but it can easily be scaled up to make a bigger batch for a party or for meal prepping for the week ahead. It's a great, easy side dish for your BBQ chicken or burgers, or even enjoyed by itself for a quick, light lunch.
Instructions
- Roast fresh ears of corn on the grill to get some char and add a smokey flavor. Place directly on the grill grate and rotate every few minutes. Remove after 15 minutes so corn doesn't dry out. Alternatively, you can steam fresh corn on the stove or in the microwave, or used canned corn to speed up prep time.
- Once roasted and cooled, cut the corn kernels from the cob & add to a large bowl.
- Finely dice the jalapeno and green onion, halve the cherry tomatoes, chunk the avocado, bell pepper and cucumber, and shred the cilantro.
- Add all your chopped veggies and herbs to the corn, drizzle in olive oil, squeeze in the fresh lime juice, and add some chili powder and paprika to taste which will play up the smokiness and offset the brightness of the lime juice and sweetness of the corn. Salt and pepper to taste. Mix together and serve chilled.
Ingredients
- 2 ears of yellow corn
- 2 mini cucumbers or 1 large
- ½ orange bell pepper
- 2 handfuls of cherry tomatoes, halved
- 1 large avocado
- 1-2 green onions
- 6-7 stalks of cilantro, stem removed
- ¼ jalapeno pepper (adjust to taste)
- ½ lime, juiced
- ½ tbsp extra virgin olive oil
- ½ tsp paprika
- ½ tsp chili powder
- Salt & pepper to taste
Other Tools Needed
- Grill (optional for corn)
