Roasted Corn Salad

5 from 1 reviews



5 ears fresh corn, shuck and silk removed

2 tbsp. olive oil (30ml)

3 green onions, minced

½ cup chopped cilantro (26g)

½ green bell pepper, cored and chopped

½ red bell pepper, cored and chopped

1 clove garlic, pressed or minced into a pulp

3 tbsp. mayonnaise (45ml)

3 oz. crumbled queso cotija or feta cheese (85g)

1/3 cup grated parmesan cheese (33g)

Juice of 2-3 fresh limes

Salt and pepper to taste. 

Chile powder for garnish


Heat the broiler in your oven. Place the ears of corn on a parchment lined baking pan and brush with the olive oil. Place in the heated broiler for 5 minutes. Turn the corn and broil for another 5 minutes. (If you are grilling outdoors, you can also roast the bbq grill.) Once the corn is roasted, remove from the heat and allow to cool completely.  

Carefully slice the kernels away from the cob. Place the kernels in a large mixing bowl. Add the onions, cilantro, bell peppers, garlic pulp, and mayonnaise. Toss to combine well. Add the cheeses and lime juice, and season with salt and pepper to taste. Toss the salad again to combine well. Serve chilled or room temperature garnished with chile powder.