Roasted Corn Salad

Name: Roasted Corn Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Ingredients: 4 ears fresh sweet corn; 1 avocado; 1 pint cherry tomatoes; ¼ cup honey; 1 lime; 1 teaspoon kosher salt; ¼ teaspoon black pepper

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Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
6 servings
Calories
158 kcal
Course
Side Dish
Cuisine
Mexican

Roasted Corn Salad

Nicole Henderson

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This Roasted Corn Salad recipe was given to me by a neighbor. I've made it 4 times in the past two weeks, it's that good! The honey-lime dressing gives a touch of sweetness to the veggies!

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Ingredients

Servings

4 ears fresh sweet corn
1 avocado diced
1 pint cherry tomatoes halved
¼ cup honey
1 lime juiced
1 teaspoon kosher salt
¼ teaspoon black pepper

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Instructions

Remove husks from fresh sweet corn. Grill over high heat, turning frequently, until grill marks are even on entire ear of corn. About 4-5 minutes.
Remove corn from cob with a knife. Add to a medium bowl. Combine with avocado and cherry tomatoes.
In a small mason jar (or bowl, or cup) combine honey, lime, salt and pepper. Whisk until blended. Pour over salad. Best served immediately!

Notes

Make sure to remove all of the husk and corn silk before roasting. I used kitchen scissors to make sure there were no stray stringy bits in my salad.
After assembly, roasted corn salad is best served right away.
For a make ahead option, toss a few ears of corn on the grill whenever you have it fired up. Then, cut it off the cob and store in the fridge for making roasted corn salad later!

Nutrition Information

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Calories 158kcal (8%) Carbohydrates 28g (9%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Sodium 216mg (9%) Fiber 4g (16%) Sugar 16g (32%)