Summer Roasted Corn Salad Recipes

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ROASTED CORN SALAD



Roasted Corn Salad image

Fresh Roasted Corn Salad is packed with sweet corns, cucumber, tomato, onion and tossed in a lemony dressing. Charred corn ads a lot of flavour to the salad. This quick salad is a perfect side dish in summer BBQs or for potlucks.

Provided by Subhasmita

Categories     Salad     Side Dish

Number Of Ingredients 12

4 cobs Fresh Corn
1 cup Chopped Cucumber
1 cup Halved Cherry Tomatoes
1/2 cup Chopped Onion
1/2 cup Chopped Fresh Coriander
1 Avocado
1/4 cup Olive Oil
2 tablespoon Fresh Lemon Juice
1/2 teaspoon Garlic Powder
1/2 teaspoon Roasted Cumin Powder
1/2 teaspoon Smoked Paprika
salt and pepper to taste

Steps:

  • Start with roasting corn kernel. Heat a castiron skillet until smoking hot. Add 1 tablespoon of oil. Season with a pinch of salt and pepper.
  • Roast the corn kernels for about 5-6 minutes, stirring in between, until the corn looks charred and smells really good.
  • Keep the corn aside and let it cool completely before adding other vegetables.
  • Mix well all the ingredients for the dressing and keep aside.
  • For making the salad, in a salad bowl add cooled Roasted Corn, chopped Cucumber, halved cherry tomatoes, onion, avocado and fresh Coriander.
  • Drizzle desired amount of dressing and toss everything well.

Nutrition Facts : ServingSize 1 g, Calories 134 kcal, Carbohydrate 12 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 2 g, Sugar 4 g

SUMMER CORN SALAD



Summer Corn Salad image

This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.

Provided by Eileen

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
¼ cup chopped fresh basil
¼ cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
  • In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 42.8 g, Fat 15.6 g, Fiber 6.1 g, Protein 6.2 g, SaturatedFat 2.2 g, Sodium 8.7 mg, Sugar 9.5 g

ROASTED CORN SALAD



Roasted Corn Salad image

Add black beans to this corn and tomato salad with basil to make it a hearty side dish.

Provided by Food Network Kitchen

Time 50m

Yield 4

Number Of Ingredients 9

4 ears corn, shucked
1/4 cup plus 1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 cup grape tomatoes, halved
1/2 cup fresh basil leaves, torn
3 scallions, thinly sliced
One 15-ounce can black beans, rinsed and drained

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the kernels off the corn cobs using a sharp knife. Toss with 1 tablespoon of the oil and a generous pinch of salt and pepper. Spread out on to a baking sheet and roast, stirring occasionally, until lightly browned, about 30 minutes.
  • Whisk the vinegar and mustard together in a large bowl. While whisking, slowing drizzle in the remaining 1/4 cup oil and with season with salt and pepper. Add the roasted corn, tomatoes, basil, scallions and beans and toss well.

SOUTHWESTERN ROASTED CORN SALAD



Southwestern Roasted Corn Salad image

Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.

Provided by Kim Fusich

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 11

8 ears fresh corn in husks
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, chopped
1 cup chopped fresh cilantro
½ cup olive oil
4 cloves garlic, peeled and minced
3 limes, juiced
1 teaspoon white sugar
salt and pepper to taste
1 tablespoon hot sauce

Steps:

  • Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
  • Preheat grill for high heat. Remove silks from corn, but leave the husks.
  • Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
  • Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
  • In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g

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