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
- 3 cobs Fresh Corn
- 1 cup Chopped Cucumber
- 1 cup Halved Cherry Tomatoes
- 1/2 cup Chopped Onion
- 1/2 cup Chopped Fresh Coriander
For Salad Dressing
- 1/4 cup Olive Oil
- 1 tablespoon Fresh Lemon Juice
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Roasted Cumin Powder
- 1/2 teaspoon Smoked Paprika
- salt and pepper to taste
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 and fresh Coriander.
Drizzle desired amount of dressing and toss everything well.
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