Roasted Corn Tomato Salad
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5.0
3 reviews
Excellent
Roasted Corn Tomato Salad
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This lively roasted corn tomato salad has roasted corn, ripe cherry tomatoes, mint, dill, feta cheese and sliced chili peppers tossed with lemon olive oil dressing.
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Ingredients
- 3 corncobs yield about 2 cups of corn
- 2 cups cherry tomatoes halved
- 1 garlic clove minced
- ¼ cup onion diced
- ¼ cup spring onion sliced
- 1 Chili pepper
- 2 tablespoons fresh spearmint leaves roughly chopped
- ¾ cup Greek feta cheese crumbled
- 3 tablespoons extra virgin olive oil total
- 1 lemon
- sea salt
Instructions
- Heat the oven to 190°C / 375°F. Arrange a rack in the middle of the oven.
- Remove the husk and silk from the corn. Brush each ear of corn with a bit of olive oil and wrap it in a large piece of aluminum foil. Roast the foil-wrapped cobs directly on the rack for 30 minutes. Set the foil-wrapped corn aside until cool enough to handle, about 5 minutes.
- Halve the cherry tomatoes, chop the onion and spring onion and mince the garlic. Cut the chili pepper in half, remove the seeds, and slice it.Chop the herbs.Crumble the feta.Remove the kernels from the corn cob (see tips on how to do it effortlessly in the recipe notes).
- Mix all the ingredients in a large bowl. Drizzle fresh lemon juice and the rest of the olive oil. Mix well and enjoy!
Notes
- Keep the bare corncobs if you plan on making corn soup or chowder to add extra flavor to your stock.
- To remove kernels from a corncob, place a smaller bowl upside down inside a larger one.
- To remove kernels from a corncob, place a smaller bowl upside down inside a larger one.
- Set the corncob on top of the smaller bowl, ensuring it's stable. Next, use a sharp chef's knife to cut straight down the cob as close to the base of the kernels as possible, being careful not to angle the blade into the cob.
- Set the corncob on top of the smaller bowl, ensuring it's stable. Next, use a sharp chef's knife to cut straight down the cob as close to the base of the kernels as possible, being careful not to angle the blade into the cob.
- Rotate the cob and repeat the cut until all kernels are removed.
- Rotate the cob and repeat the cut until all kernels are removed.
- Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.
- Keep the bare corncobs if you plan on making corn soup or chowder to add extra flavor to your stock.
- To remove kernels from a corncob, place a smaller bowl upside down inside a larger one. Set the corncob on top of the smaller bowl, ensuring it's stable. Next, use a sharp chef's knife to cut straight down the cob as close to the base of the kernels as possible, being careful not to angle the blade into the cob. Rotate the cob and repeat the cut until all kernels are removed.
Nutrition Information
Show Details
Calories
293kcal
(15%)
Carbohydrates
24g
(8%)
Protein
9g
(18%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
33mg
(11%)
Sodium
440mg
(18%)
Potassium
439mg
(13%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1001IU
(20%)
Vitamin C
40mg
(44%)
Calcium
211mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 440mg | 18% |
| Potassium | 439mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1001IU | 20% |
| Vitamin C | 40mg | 44% |
| Calcium | 211mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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