Roasted Corn Salad with Honey Lime Dressing
Roasted corn salad is a rainbow in a bowl. Corn, cherry tomatoes, sliced avocado and purple onion are tossed in a light honey lime dressing.
Servings 4 people
Calories 239kcal
Ingredients
- ½ cup olive oil divided
- 5 ears fresh corn
- ¾ cup finely chopped red onion (about ½ small onion)
- ¾ cup quartered and diced fresh cucumber
- 1 cup cherry tomatoes halved
- 2 tablespoons chopped fresh cilantro
- 2 ounces fresh lime juice plus 1 tablespoon
- 2 teaspoons honey
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 avocado diced into ½ inch pieces
Instructions
- Preheat the oven to 350 degrees.
- Remove the husks from the corn. Brush with ¼ cup of the olive oil. Season with salt and pepper.
- Roast the cobs in the oven for 10 minutes. Flip and roast for another 10 minutes.
- Remove the corn cobs from the oven and allow it to cool enough so you are able to handle it.
- Using a sharp knife, cut the kernels from the cobs.
- Place the kernels in a large mixing bowl.
- Add the red onion, cucumber, cherry tomatoes and cilantro.
- In a liquid measuring cup, combine two ounces of lime juice, the remaining ¼ cup of olive oil, honey, cumin, salt and pepper. Stir until the salt is dissolved.
- Pour the dressing over the salad. Stir to combine. Salad is best when allowed to chill for several hours before serving.
- Just before serving, toss the avocado in the remaining tablespoon of lime juice. Gently fold the avocado into the salad.
Video
Notes
Roasted corn salad will keep covered in the refrigerator for up for to two days. After that, the vegetables start to lose their vibrant colors. While it still tastes delicious, it doesn’t look as appetizing. I definitely recommend serving within two days and consuming it entirely by day four. This salad cannot be frozen.
Nutrition
Serving: 1cup | Calories: 239kcal | Carbohydrates: 31g | Protein: 5g | Fat: 13g | Saturated Fat: 1.8g | Sodium: 317mg | Potassium: 349mg | Fiber: 3.7g | Sugar: 7.1g
