Description
Roasted Corn Salad is a vibrant and refreshing dish that perfectly captures the essence of summer. With sweet roasted corn, juicy cherry tomatoes, crunchy bell peppers, and zesty lime dressing, this salad bursts with flavor and color. It’s easy to prepare and can be served chilled or at room temperature, making it an ideal side for picnics, barbecues, or casual gatherings. Enjoy this delightful salad as a light meal or alongside your favorite grilled dishes!
Ingredients
Scale
- 4 ears fresh corn, husked
- 1 cup cherry tomatoes, halved
- 1 medium red onion, diced
- 1 cup bell peppers (mixed colors), diced
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place husked corn on a baking sheet and roast for about 25 minutes until golden brown.
- While the corn cools, chop cherry tomatoes, bell peppers, and red onion into bite-sized pieces.
- In a large bowl, combine the roasted corn with the chopped vegetables and cilantro.
- Drizzle lime juice and olive oil over the mixture. Season with salt and pepper to taste; toss gently to combine.
- Chill the salad in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg