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.
Course Salad, Side Dish
Cuisine American
Prep Time 20minutes
Servings 6Servings
Calories 134kcal
Ingredients
3cobs Fresh Corn
1cup Chopped Cucumber
1cup Halved Cherry Tomatoes
1/2cup Chopped Onion
1/2cupChopped Fresh Coriander
For Salad Dressing
1/4cup Olive Oil
1tablespoon Fresh Lemon Juice
1/2 teaspoon Garlic Powder
1/2teaspoonRoasted Cumin Powder
1/2 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 and fresh Coriander.
Drizzle desired amount of dressing and toss everything well.