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SideChef
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Roasted Corn Salad
Recipe

14 INGREDIENTS • 6 STEPS • 30MINS

Roasted Corn Salad

5.0
2 ratings
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.
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Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
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.
30MINS
Total Time
$0.82
Cost Per Serving
Ingredients
Servings
4
US / Metric
Corn
4 ears
Olive Oil
1 Tbsp
Red Onion
1/2
Small Red Onion, diced
Red Chili Pepper
1/4 cup
Red Chili Pepper, diced
Fresh Cilantro
1/4 cup
Fresh Cilantro, finely chopped
Ground Cumin
1/4 tsp
Ground Cumin
Ground Coriander
1/4 tsp
Ground Coriander
Cayenne Pepper
1/4 tsp
Cayenne Pepper
Greek Yogurt
1/4 cup
Lime
1/2
Lime, juiced
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
48
Fat
4.2 g
Protein
1.5 g
Carbs
1.5 g
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Roasted Corn Salad
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Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
Cooking InstructionsHide images
step 1
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).
step 1 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).
step 2
Roast ears over medium high heat, turning regularly, for about 20 minutes or until evenly blistered. Set aside to cool.
step 2 Roast ears over medium high heat, turning regularly, for about 20 minutes or until evenly blistered.  Set aside to cool.
step 3
While the corn roasts, prep the vegetables. Mix the Jalapeño Pepper (1), Red Onion (1/2), Roma Tomato (1), and Red Chili Pepper (1/4 cup). Add the Fresh Cilantro (1/4 cup).
step 3 While the corn roasts, prep the vegetables. Mix the Jalapeño Pepper (1), Red Onion (1/2), Roma Tomato (1), and Red Chili Pepper (1/4 cup). Add the Fresh Cilantro (1/4 cup).
step 4
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).
step 4 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).
step 5
Add the Greek Yogurt (1/4 cup), juice from Lime (1/2), Salt (to taste), and Ground Black Pepper (to taste). Mix everything together.
step 5 Add the Greek Yogurt (1/4 cup), juice from Lime (1/2), Salt (to taste), and Ground Black Pepper (to taste). Mix everything together.
step 6
Serve at room temperature or cold.
step 6 Serve at room temperature or cold.
Tags
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American
Budget-Friendly
Gluten-Free
Grill
Lunch
Cinco de Mayo
Shellfish-Free
Vegetarian
Side Dish
Summer
Vegetables
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