Description
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.
Ingredients
Scale
- 4 cobs Fresh Corn
- 1 cup Chopped Cucumber
- 1 cup Halved Cherry Tomatoes
- 1/2 cup Chopped Onion
- 1/2 cup Chopped Fresh Coriander
- 1 Avocado
- 1/4 cup Olive Oil
- 2 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
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.
Nutrition
- Calories: 134 kcal
- Sugar: 4 g
- Fat: 10 g
- Carbohydrates: 12 g
- Protein: 2 g