Roasted Corn Salad
Roasted Corn Salad
Nothing says summer more than fresh corn on the cob. And sweet corn season is upon us here in Boise. Lots of corner stands boast sweet ears of corn for cents on the dollar. Just around the corner from me lives my gentleman farmer neighbor who grows the most delicious corn which he shares with all of us. I pick up several dozen, shuck it, boil it (barely), cut it off the cob and freeze it to seal in all that wonderful sweetness to be eaten later in the year when I’m craving it.
Corn is a starch-filled vegetable that’s loaded with vitamin C, folic acid, thiamin, phosphorus and magnesium (about 10% of the daily value for each). It’s not low calorie, however. An average eight-inch ear of corn served with a little butter or oil comes in around 200 calories and produces about 3/4 cup of corn. Just for fun, when you bite into an average ear of corn, count the 16 rows and 800 kernels!
Roasting the corn brings out even more flavor and sweetness. I love this salad for all it’s wonderful flavors that actually get better with time so leftovers are welcome.
- Roasted Corn Salad
- 1 Tbsp canola oil
- 2 1/2 cups fresh corn kernels (from 3 ears corn), cooked
- 3/4 cup diced green bell pepper
- 1/2 cup diced celery
- 1/4 cup sliced green onions
- 2 Tbsp chopped fresh Italian flat-leaf parsley
- 3 Tbsp fresh lemon juice
- 3 Tbsp olive oil
- 2 Tbsp agave nectar
- 1/2 tsp garlic salt
- 1/4 tsp fresh ground black pepper
- Heat oil in large nonstick skillet and place over medium-high heat. Add corn; cook 8-10 minutes or until corn starts to brown, stirring occasionally. Allow corn to cool.
- Combine roasted corn, bell pepper, celery, green onions and parsley in a medium-size bowl, tossing to combine.
- Combine lemon juice and remaining ingredients in a small bowl, whisking to combine.
- Pour dressing over corn mixture, tossing to combine. Cover and chill for at least an hour before serving.