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Roasted Corn Salad with parsley and vegetables.

Roasted Corn Salad

CookitwithTim
This Roasted Corn Salad is packed with fresh corn, peppers, tomatoes, and onions for the ultimate summer side dish. Perfect for BBQ's, potlucks, or an easy weeknight meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American, Healthy
Servings 6 people
Calories 314 kcal

Ingredients
  

  • 5 cups Fresh Corn
  • 2 tablespoon Olive Oil
  • ½ cup red onion Diced
  • 1 Red Bell Pepper Diced
  • 2 cups Cherry Tomatoes Sliced
  • 1 tablespoon Fresh Parsley Diced
  • 1 cup Feta Cheese Crumbled

For the dressing

  • ¼ cup Olive Oil
  • 2 tablespoon Fresh Lime Juice
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder

Instructions
 

  • Corn: Cut the corn off the cob. Heat the oil in a large skillet over medium-high heat. When the oil is hot, add your corn kernels along with some salt and pepper. Cook for 5-6 minutes, stirring occasionally, until you start seeing some charred spots. Set it aside to cool. 5 cups Fresh Corn 2 tablespoon Olive Oil
  • Prep the veggies: Dice the red pepper and red onion. Slice the cherry tomatoes in half. Set aside. 1 Red Bell Pepper ½ cup red onion 2 cups Cherry Tomatoes 1 tablespoon Fresh Parsley 2 tablespoon Fresh Lime Juice 1 teaspoon Paprika 1 teaspoon Garlic Powder ¼ cup Olive Oil
  • Make the dressing: In a small bowl, whisk together the olive oil, chopped parsley, fresh lime juice, paprika, and garlic powder until well combined.
  • Assemble the salad: In a large mixing bowl, combine the roasted corn, bell pepper, cherry tomatoes, and feta cheese. Pour the dressing over the top and toss until everything is well mixed 1 cup Feta Cheese
  • 5. Serve and enjoy: Top with additional parsley if desired.

Notes

  • Use fresh corn when possible - Fresh, in-season corn will give the sweetest flavor. Especially during the summer months.
  • Don't rush the roast - Make sure to let the corn sit long enough in the pan to develop the charred edges.
  • Add some honey - If you would like to add some sweetness to the salad, drizzle in a bit of honey to balance the savory flavors.
  • Corn removal - Stand the cob upright on a cutting board and carefully slice downward to remove the kernels. Make sure to use a sharp knife.
  • Taste and adjust before serving - Always give the salad a final taste and feel free to adjust before serving.
 
This salad is best served fresh to enjoy the crispness of the salad. You can also serve it cold after a brief time in the refrigerator.
If you plan to prepare this summer salad ahead, don't add the dressing and fresh parsley until just before serving.

Nutrition

Calories: 314kcalCarbohydrates: 29gProtein: 8gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 22mgSodium: 311mgPotassium: 535mgFiber: 4gSugar: 10gVitamin A: 1418IUVitamin C: 48mgCalcium: 139mgIron: 1mg
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