Roasted Corn Salad
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Roasted Corn Salad
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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
- 4 ears corn fresh sweet
- 1 avocado diced
- 1 pint cherry tomato halved
- ¼ cup honey
- 1 lime juiced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
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
(24%)
Sodium
216mg
(9%)
Fiber
4g
(16%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Sodium | 216mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
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