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Roasted Corn Salad

It’s Hot!  But this is COOL!

Add Roasted Corn Salad as a side dish to anything – chicken, fish, or beef.  It’s also great for a quick lunch with a slice of luncheon meat.

You may hesitate starting up the grill, but here’s a hint – roast a dozen or so ears of corn, cut it off the Cobb and freeze extra for future use.  You can also throw your protein on the grill for a complete meal.

Roasted Summer Corn Salad

Light and refreshing
Prep Time 10 minutes
Course Salad
Cuisine American
Servings 6

Ingredients
  

  • 4 ears sweet corn
  • 1/4 cup chopped red pepper
  • 1/4 cup chopped red onion
  • 1 cup cherry tomatoes, halved
  • 1/3 cup cilantro, chopped
  • 1/4 cup cotija cheese, grated

Dressing

  • 1/4 cup EVOO
  • 3 1/2 tbsp rice vinegar

Instructions
 

  • Heat grill. Place corn Cobbs directly on grill, turning as light  charring appears.  Keep turning until evenly, slightly charred. 
  • Turning Cobb on end, slice kernels off using a sharp knife. Place kernels in bowl. 
  • Add remaining ingredients.
  • Stir together  olive oil & rice vinegar. Pour over salad & mix thoroughly.
Keyword roasted corn, tomatoes, cojita cheese, cilantro

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