Roasted Corn Salad
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.
Servings 6 Servings
Calories 134kcal
Ingredients
- 4 cobs Fresh Corn
- 1 cup Chopped Cucumber
- 1 cup Halved Cherry Tomatoes
- ½ cup Chopped Onion
- ½ cup Chopped Fresh Coriander
- 1 Avocado
For Salad Dressing
- ¼ cup Olive Oil
- 2 tablespoon Fresh Lemon Juice
- ½ teaspoon Garlic Powder
- ½ teaspoon Roasted Cumin Powder
- ½ teaspoon Smoked Paprika
- salt and pepper to taste
Instructions
- 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.
Video
Nutrition
Serving: 1g | Calories: 134kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 232mg | Fiber: 2g | Sugar: 4g | Vitamin A: 394IU | Vitamin C: 12mg | Calcium: 9mg | Iron: 1mg