Colorful Roasted Corn Salad Recipes

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ROASTED CORN SALAD



Roasted Corn Salad image

This is a great make "earlier in the day salad." The longer it sits, the better the flavors develop.

Provided by Joy in Every Season

Number Of Ingredients 14

1 pint cherry tomatoes (halved)
2 avocados (peeled and cubed)
4 ears fresh corn on the cob
1/4-1/2 cup cilantro (rough chopped)
Olive oil (for drizzling on corn)
1 TBSP BBQ spice blend
1 lime
For dressing:
2 limes (juiced)
1/4 cup vegetable or canola oil
3 TBSP honey
2 cloves garlic (crushed)
1/4 - 1/2 tsp cayenne pepper (to taste)
salt and pepper (to taste)

Steps:

  • Clean and rinse corn.
  • Drizzle with olive oil and sprinkle with BBQ spice blend.
  • BBQ corn over med heat for approx 15 minutes or until corn becomes tender and you get a few grill marks.
  • Let corn cool and cut from cobs.
  • While corn is BBQ'ing, add cherry tomatoes (cut in half), avocados (peeled and cubed), and chopped cilantro to med bowl. Squeeze juice of one lime over veggies. This prevents avocado from browning. Set aside.
  • Make dressing: combine lime juice, oil, honey, garlic, salt, pepper, and cayenne in small bowl (I use a glass measuring cup). Whisk thoroughly until well mixed.
  • Add corn to bowl (that contains tomatoes, avocados, etc). Top with dressing and mix gently. Taste and adjust seasoning as needed. Refrigerate.

COLORFUL CORN SALAD



Colorful Corn Salad image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 11

2 avocados, diced
1 medium jicama, finely diced
1 small red onion, finely diced
1 red bell pepper, finely diced
4 cups cooked corn (cut from about 4 ears)
Two 15-ounce cans black beans, drained and rinsed (about 1 1/2 cups)
1/2 cup lime juice
1/3 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper

Steps:

  • Combine the avocados, jicama, onion, bell pepper, corn, black beans, lime juice, cilantro, olive oil, cumin, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl and adjust seasonings to taste. Chill at least 30 minutes and up to overnight before serving.

COLORFUL CORN SALAD



Colorful Corn Salad image

This colorful, tasty corn salad is an excellent way to perk up a summer picnic. The seasonings add a bold, refreshing Southwestern flavor that brings people back for seconds. It's nice to have a different kind of salad to share. -Helen Koedel, Hamilton, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 16-18 servings.

Number Of Ingredients 15

2 packages (10 ounces each) frozen corn, thawed
2 cups diced green pepper
2 cups diced sweet red pepper
2 cups diced celery
1 cup minced fresh parsley
1 cup chopped green onions
1/2 cup shredded Parmesan cheese
2 teaspoons ground cumin
1-1/2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
3 tablespoons olive oil
2 garlic cloves, minced
6 tablespoons lime juice

Steps:

  • In a large bowl, combine the first 12 ingredients. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 30 seconds. Cool. Whisk in lime juice. Pour over corn mixture and toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 251mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

COLORFUL ROASTED CORN SALAD



Colorful Roasted Corn Salad image

I came up with this recipe when needing a colorful side dish to go with mild chicken enchiladas and which needed to be low spice, low acid, and without beans, tomatoes, peppers, or onions. Hope you enjoy.

Provided by scooter

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 11

1 carrot, cut into small cubes
1 tablespoon olive oil
1 (16 ounce) package frozen roasted corn (such as Trader Joe's)
1 small zucchini, quartered and thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon water
½ teaspoon salt
¼ teaspoon ground black pepper
1 stalk celery, diced

Steps:

  • Place carrot in a microwave-safe bowl with 1 cup water. Microwave on high until crisp-tender, about 1 minute. Drain.
  • Heat 1 tablespoon oil in a skillet over medium-high heat. Add corn and saute until heated through, 3 to 5 minutes. Add zucchini and cook until crisp-tender, 2 to 3 minutes more. Transfer to a large bowl and let cool.
  • Mix 2 tablespoons olive oil, honey, lemon juice, water, salt, and pepper together to make the dressing. Stir in carrot, corn, zucchini, and celery. Refrigerate or serve at room temperature.

Nutrition Facts : Calories 146 calories, Carbohydrate 20.5 g, Fat 7.4 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 210.7 mg, Sugar 6.4 g

COLORFUL CORN SALSA



Colorful Corn Salsa image

This colorful salsa is worth the extra time it takes to grill the ears of corn. The flavor goes well with barbecued meats, but it's also tasty served with chips. -Nancy Horsburgh, Everett, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield about 2-1/2 cups.

Number Of Ingredients 11

2 medium ears sweet corn in husks
2 medium tomatoes, chopped
1 small onion, chopped
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped sweet red pepper
1 teaspoon minced seeded jalapeno pepper
1/4 teaspoon salt
Dash pepper
Tortilla chips

Steps:

  • Peel back husks of corn but don't remove; remove silk. Replace husks and tie with kitchen string. Place corn in a bowl and cover with water; soak for 20 minutes. Drain. Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times. Cool. , Remove corn from cobs and place in a bowl. Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper. Serve with tortilla chips.

Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 64mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

COLORFUL CHIPOTLE ROASTED CORN SALSA



Colorful Chipotle Roasted Corn Salsa image

I've always loved Chipotle (the burrito restaurant's) corn salsa, and I found a recipe that approximates the cool, zesty taste. You can find the original recipe mine is based off of here, http://www.recipesecrets.net/blog/recipes/copycat-chipotle-corn-salsa/ I used canned corn for ease of use and to avoid using a grill, allowing fully indoor preparation. If you choose to use them, roasting and skinning the poblano peppers is the most tedious part of this recipe, and it will take some practice to get it right. You really need to blacken the skin to get it to the point where it will separate from the flesh easily. Note: It proved to be a medium salsa that sneaks up on you. After three chip-loads, your tongue really starts to wake up and notice.

Provided by Animakitty

Categories     Corn

Time 1h15m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 7

2 (15 ounce) cans sweet whole kernel corn, drained
1/2 red onion, diced
1/3 cup cilantro, chopped
2 jalapeno peppers, diced
2 mini sweet peppers or 2 poblano peppers
1 tablespoon lime juice
salt or pepper

Steps:

  • Line a baking/cookie sheet with foil and coat with cooking-spray. Roast the corn at 375 degrees for 30 minutes or until it just begins to brown.
  • Roast the sweet or Poblano peppers at 375 degrees for 45 minutes, then de-stem, de-seed, skin, and slice them.
  • Combine all ingredients in a bowl, mix, cover with plastic wrap.
  • Refrigerate the mixture for 1 hour.
  • Add lime juice, mix, replace plastic wrap.

Nutrition Facts : Calories 182.3, Fat 2, SaturatedFat 0.4, Sodium 640, Carbohydrate 42.4, Fiber 4.5, Sugar 7.5, Protein 5.9

EASY, COLORFUL CORN SALSA



Easy, Colorful Corn Salsa image

Super easy, beautiful and tasty (not to mention cheap!) corn salsa...I serve it with fish tacos or tortilla chips but my 2-yr-old likes it by the spoonful...ENJOY!

Provided by daydreamerartist

Categories     Corn

Time 5m

Yield 2 C.

Number Of Ingredients 10

1 (14 1/2 ounce) can sweet corn
1 (14 1/2 ounce) can diced tomatoes (drained)
1 (14 1/2 ounce) can black olives (chopped)
1/4 cup onion (diced)
1/4 cup green pepper (diced)
1 teaspoon chopped garlic
3/4 teaspoon cumin
1/2 teaspoon pepper
1 teaspoon salt
hot sauce (I used 1 T. of Frank's Red Hot)

Steps:

  • Combine all ingredients and refrigerate.
  • ENJOY!

Nutrition Facts : Calories 485.1, Fat 24.9, SaturatedFat 3.4, Sodium 3435, Carbohydrate 69, Fiber 15.8, Sugar 15.6, Protein 10.6

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