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Roasted Corn Summer Salad

roasted corn summper salad recipe
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This roasted corn summer salad is perfect for those warm summer days. It is simple to make healthy and full of flavor and bold colors. 

Ingredients

 

The main ingredients are:

  1. Corn
  2. Cherry tomatoes
  3. Red onion
  4. Cilantro

 

add ons:

  1. Black beans 
  2. Avocado
  3. Munster cheese
  4. Jalapenos 

 

Dressing:

 

The dressing is super simple as well. 

 

1. 1/4 cup lime juice (if you don’t have limes, lemons work just as great)

2. 2 tablespoons extra virgin olive oil

3. 1 tablespoon honey 

4. 1 teaspoon paprika

5. 3/4 teaspoon salt 

6. 1/4 teaspoon black pepper 

7. 1/4 teaspoon onion powder 

Instructions

Instructions: 

  1. If you are using a grill preheat the grill to about 400 degrees F or high and heat for 10 minutes. While the grill is preheating rub the corn with a bit of olive oil just enough to give it a light coat.
  2. Add corn and cook, turning often, until charred all over, about 10 minutes.  
  3. After you have let the corn cool a bit cut the kernels from the cob and place the cut kernels in a large bowl. 
  4. Cut the cherry tomatoes in half and dice the red onion into small pieces. 
  5. Add the cherry tomatoes and red onion to the corn kernels. 
  6. Toss in the dressing and enjoy.

 

Notes

Alternative options that make this a wow recipe! 

 

Variation #2 

  1. Add the base from the recipe above. ( cherry tomatoes, red onion, corn and cilantro, and dressing.
  2. I like to throw in about a good handful of chopped cilantro.
  3. Next, add in a medium-size jalapeno diced finely. Note: cut the jalapeno in half and take the seeds out. 
  4. Toss all the ingredients together and voila! 

 

Variation #3

Super simple we are building from the second variation. Once you have the second variation whipped up follow these steps:

 

  1. Add in a can of black beans drained and rinsed. You will want to pat dry the beans and add them to the bowl with the other ingredients. 
  2. Cut up 1 cup of 1/4 inch cubs of Munster cheese and add to bowl.  
  3. Next, dice a medium avocado into about 1/4 inch cubes and Gently TOSS into the salad. 

 

The key word is gentle, you do not want to mash up the avocado. You want to have nice big chunks. 

The key word is gentle, you do not want to mash up the avocado. You want to have nice big chunks. 

 

Note: I like to serve this salad with some corn chips when I am not serving it as a side salad. It is great as an appetizer anytime. 

 

Also, if you do not have fresh corn on hand no worries canned corn does the job just as well. If you do use canned corn drain it pat it dry and use it in place of the fresh corn. 

Find it online: https://monica-living.com/2022/07/06/roasted-corn-summer-salad/