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Servings:

Roasted Corn Salad

Fire-roasted corn with a spicy, tangy chili lime dressing. This corn salad makes for a delicious side or salsa for a Tex-Mex feast.

Total Time

30min

5.0

3 Ratings

Author: Jenessa's Dinners

Servings:

Ingredients

•

4 ears

Corn

•

1 Tbsp

Olive Oil

•

Roma Tomato

•

Jalapeño Pepper , diced

•

1/2

Small Red Onion , diced

•

4 Tbsp

Red Chili Peppers , diced

•

4 Tbsp

Fresh Cilantro , finely chopped

•

1/4 tsp

Ground Cumin

•

1/4 tsp

Ground Coriander

•

1/4 tsp

Cayenne Pepper

•

4 Tbsp

Greek Yogurt

•

1/2

Lime , juiced

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Heat a grill or grill pan to high heat. Husk and clean each ear of Corn (4 ears) . Rub them with Olive Oil (1 Tbsp) and season with Salt (to taste) and Ground Black Pepper (to taste) .

Roast ears over medium high heat, turning regularly, for about 20 minutes or until evenly blistered. Set aside to cool.

While the corn roasts, prep the vegetables. Mix the Jalapeño Pepper (1) , Red Onion (1/2) , Roma Tomato (1) , and Red Chili Peppers (4 Tbsp) . Add the Fresh Cilantro (4 Tbsp) .

When the corn is cool enough to handle, slowly cut the kernels off the cob over a large bowl or cutting board. Be warned that kernels will want to fly, so cut slowly. Combine roasted kernels with the other chopped vegetables and Ground Cumin (1/4 tsp) , Ground Coriander (1/4 tsp) , and Cayenne Pepper (1/4 tsp) .

Add the Greek Yogurt (4 Tbsp) , juice from Lime (1/2) , Salt (to taste) , and Ground Black Pepper (to taste) . Mix everything together.

Serve at room temperature or cold.

Nutrition Per Serving

CALORIES

FAT

4.2 g

PROTEIN

1.5 g

CARBS

1.5 g