Roasted Corn Salad with Cilantro Lime Vinaigrette is a summer salad everyone loves!
Are you tired of being known as the person who always brings the same old boring salad to every gathering? Fear not, my friend. With just a few simple steps, you can create a salad that will leave your guests begging for the recipe.
Roasted Corn Salad with Cilantro Lime Vinaigrette is delicious
This dish is not only delicious, but also easy to make and perfect for any occasion. In this article, we’ll guide you through the process of creating this mouthwatering salad and show you how to present it in a way that will impress even the toughest food critics. So, let’s unleash your inner chef and get started on creating a salad that will have your guests talking for weeks to come!
Personal tweaks
Now that you have the basic recipe for roasted corn salad, it’s time to get creative with some delicious variations. Here are a few ideas to try out:
- Add some heat: For those who like a little spice in their meals, add some diced jalapeno or chili powder to the salad. This will give it a nice kick without overpowering the other flavors.
- Go Mediterranean: Add some kalamata olives, diced cucumber, and crumbled feta cheese to give the salad a Mediterranean twist. Top it off with a drizzle of olive oil and a sprinkle of oregano.
- Add some protein: To make the salad more filling, add some protein such as grilled chicken or shrimp. This will make it a complete meal that is perfect for a quick and easy lunch.
- Swap the corn: While corn is the star of the show in this salad, you can experiment with different vegetables. Try swapping the corn for roasted sweet potato, butternut squash, or even roasted Brussels sprouts.
Experiment with these variations and find a combination that works best for you and your taste buds. With a little creativity, you can turn a basic roasted corn salad into a unique and flavorful dish that is sure to impress your guests.,
Creating a delicious Roasted Corn Salad with Cilantro Lime Vinaigrette doesn’t have to be complicated. With just a few simple steps, you can unleash your inner chef and impress your guests.
PrintRoasted Corn Salad with Cilantro Lime Vinaigrette
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
Ingredients
Dressing:
½ cup cilantro (80g)
1 clove garlic
Juice of 1 lime
1 tsp. honey (5ml)
2 tbsp. apple cider vinegar (30ml)
½ cup olive oil (120ml)
2 tsp. red pepper flakes (4g)
Salad:
6 fresh corn on the cob, husks removed and cleaned
½ cup sliced red onion (75g)
1 large bell pepper or 4 small sweet peppers, mixed colors
1 cup cherry tomatoes, sliced in half (180g)
1 cucumber, peeled and diced
2 oz. queso fresco or feta cheese, crumbled (56g)
1 large avocado, cubed in chunks
Corn tortilla chips (optional)
Instructions
Place all the ingredients for the dressing in a large glass measuring cup. Using a hand blender, puree well.
Heat the broiler in your oven.* Place the ears of corn on a baking sheet lined with parchment paper. Generously brush the corn on all sides with the dressing (Don’t use all of the dressing as you will need some for the salad.)
Place the corn on the baking sheet under the broiler and roast until there are deep golden-brown patches on the corn. Turn so that the corn roasts evenly. This should take about 5-8 minutes.
Remove the corn from the oven and allow to cool completely. Using a knife and cutting away from you, remove the corn kernels from the cob. (Corn kernels tend to fly away when cutting them from the cob, so I prefer to use a pie plate instead of a cutting board for this task.)
Place the corn kernels in a large mixing bowl. Add the red onion, peppers, tomatoes, cucumber, and queso fresco. Toss to combine well. Add the avocado chunks and the remaining cilantro vinaigrette. Toss gently to combine well.
Serve immediately with corn tortilla chips.
Notes
*You can also grill the corn briefly over a live fire or on your BBQ grill. Make sure to watch corn carefully so it does not burn. Baste with extra Cilantro Lime Dressing before and after grilling.
Leave a Reply