Roasted Corn Salad with Honey Lime Dressing

Roasted Corn Salad with Honey Lime Dressing

Roast corn salad is like a rainbow in a bowl. Roasted bump, cherry tomatoes, sliced avocado and purple onion are toss in a light cilantro lime salad dressing.

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The wife and I have been on a salad kick this summer. Possibly it’s because we’ve had the mainly successful garden always this year. Or the fact that for awhile we had cucumbers coming out our ears follow by a plethora of tomatoes. We’ve been rotating through Asian Marinated Cucumber Salad and Tomato, herb and Mozzarella Salad quite a bit.

Now we can add roast Corn Salad into the mix. Not only are the colors super vibrant and beautiful, but there are so many taste and textures going on – from the sweet crunchy roast corn and the creamy avocado to the juicy burst of summer starting the cherry tomatoes.

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How to Make Roast Corn Salad

You can completely roast your ears in the oven. But if The Husband has the grill fired awake, I like to throw persons puppies on the grill. Husk them and coat them with a fine layer of olive oil, salt and intersperse, then cook or grill them for about 15 minutes, flipping halfway through.

After the corn has finished cook and is cool enough to the touch, start removing the kernels from the cob. This can be a big oil’ pain in the rear, but I’m going away to show you a trick I learned a few years ago. If you have a Bundt or tube pan that’s just meeting in the cabinet collecting dust, I have one more use for it. Insert your corn, stem area down, interested in the hole in the center. Then take a sharp knife and start slice right down the cob. The corn will fall down into the basin of the pan.

Dump the corn into a large mixing basin. Add half of a diced plum onion, small sliced cucumber, cherry tomatoes and chopped cilantro. In a separate bowl, whisk together the juice from one bottle green, olive oil, honey, cumin, salt and black intersperse. Pour the dressing more the salad and stir until it’s combined.

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Next, bet an avocado. Carefully toss the avocado with a little lime fruit juice to prevent it from browning. Then gently fold up it into the salad.

This procedure is delicious served the day of, but it’s even better the day following when the flavors have been able to marinate.

 

 

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