Spicy Roasted Corn Salad Recipe
Just-Picked Corn-On-The-Cob Stars in this Quick Summer Salad
Jun 24, 2008
Locally grown fresh corn on the cob, also called sweet corn, is one of the most anticipated pleasures of early summer. It’s usually served plain, dripping with butter and sprinkled with salt and pepper. For those looking for something new using this summer delicacy, however, the following Spicy Roasted Corn Salad is the perfect side dish to serve at a picnic or summer barbecue.
As a bonus, this salad is quick and easy, has a minimum of ingredients, and can be prepared in less than 30 minutes. It’s versatile, too, since it can be made several hours or up to a day ahead; for those cooks in a hurry, the chilling time can be shortened by placing it in the freezer for 15 minutes.
One of the reasons sweet corn is so good is that it has a high sugar content. Unfortunately it doesn’t store well and should be eaten within hours of picking, since the natural maturation process begins immediately, converting the sugar to starch, causing the tender kernels to become heavy and tough. Yuk!
Since the summer corn season is short, why not visit the closest farmer’s market or produce stand, choose a few ears of tender just-picked corn, and prepare this quick and easy salad for dinner tonight!
Spicy Roasted Corn Salad
8 Servings
- 8 ears fresh sweet corn
- 2 red chile peppers, finely chopped (more for extra spice)
- 3 green onions, finely chopped
- 1 1/2 cups grape tomatoes, cut in half lengthwise
- 1/4 cup fresh parsley, finely packed and chopped
- 1/4 cup olive oil
- 4 tablespoons freshly squeezed lime juice, (about 2 limes)
- 1/2 teaspoon salt
- freshly ground black pepper, to taste
Directions:
- Place the corn, still in the husks, on a preheated grill over medium heat.
- Shut the lid and let the corn cook, turning occasionally, until it is tender, and some of the kernels are slightly charred. This should take approximately 10 to 15 minutes.
- Cool about 5 minutes, or until it can be comfortably handled.
- Remove the husks and silk, then carefully cut the kernels off the cobs with a sharp knife.
- Transfer the corn to a serving bowl.
- Stir in the chile peppers, green onions, grape tomatoes, and parsley.
- Drizzle the olive oil and lime juice over the mixture
- Sprinkle with salt and pepper.
- Toss well to mix.
- Cover and refrigerate at least 1 hour (or place in the freezer for 15 minutes – no longer)
- Serve and Enjoy!
Amount Per Serving
Calories 228 Calories from Fat 80
Percent Total Calories From: Fat 35% Protein 8% Carb. 57%
Total Fat 9 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 320 mg
Total Carbohydrate 32 g
Dietary Fiber 1 g 6%
Sugars 0 g
Protein 5 g
Vitamin A 16% Vitamin C 39% Calcium 0% Iron 8%
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