Roasted Corn Salad with Honey Lime Dressing
When the weather finally warms up we all start thinking about cooking and eating outside. One of my favorite ways to keep it simple is to make up a batch of this great side salad ahead of time so I can concentrate on the main course and a beer when my friends show up. Everything can be done several hours ahead of time but don’t add the dressing until around an hour before serving. If you don’t have fresh corn, frozen is ok. Trader Joe’s has surprisingly good canned corn.
Ingredients:
3 cups of corn (approximately 6 ears)
2 fresh limes – grate for zest (approx. 1 teaspoon) and squeeze for juice (approx. ¼ cup)
1 tablespoon canola oil
1 tablespoon minced garlic
2 teaspoons honey
3/4 teaspoon salt
Fresh ground pepper to taste
1 red bell pepper chopped
½ cup chopped red onion or shallots
¼ cup chopped parsley
Directions:
1. Preheat oven to 350 degrees. Spray a baking sheet with vegetable or Canola oil spray and spread the corn kernels out in a single layer. Place in oven for 15 minutes. Stir, then place back in the oven and check every 5 minutes until the corn is nicely caramelized with a little brown showing everywhere. Remove and let cool.
2. While the corn is roasting, combine the lime zest, oil, garlic, salt, honey with a couple of grinds of fresh pepper. Add half of the lime juice and taste. Slowly add more until there is a nice balance between sweet and sour. The amount varies depending on how sour the lime juice is.
3. Combine the corn, red onion or shallots, red bell pepper, parsley up to 3 hours before serving. Add the dressing to the vegetable mixture up to one hour before serving.
Ingredients:3 cups of corn (approximately 6 ears)
2 fresh limes – grate for zest (approx. 1 teaspoon) and squeeze for juice (approx. ¼ cup)
1 tablespoon canola oil
1 tablespoon minced garlic
2 teaspoons honey
3/4 teaspoon salt
Fresh ground pepper to taste
1 red bell pepper chopped
½ cup chopped red onion or shallots
¼ cup chopped parsley
Directions:
1. Preheat oven to 350 degrees. Spray a baking sheet with vegetable or Canola oil spray and spread the corn kernels out in a single layer. Place in oven for 15 minutes. Stir, then place back in the oven and check every 5 minutes until the corn is nicely caramelized with a little brown showing everywhere. Remove and let cool.
2. While the corn is roasting, combine the lime zest, oil, garlic, salt, honey with a couple of grinds of fresh pepper. Add half of the lime juice and taste. Slowly add more until there is a nice balance between sweet and sour. The amount varies depending on how sour the lime juice is.
3. Combine the corn, red onion or shallots, red bell pepper, parsley up to 3 hours before serving. Add the dressing to the vegetable mixture up to one hour before serving.
Serves 6-8 side sized portions
Looks nice! How much corn for this recipe? Thanks!
Looks great! How much corn for this recipe? Thanks!
You did not indicate how much corn to use. I am anxious to make this salad for the weekend.
SOUNDS GREAT BUT YOU DIDN'T SAY HOW MUCH CORN TO USE. CANNOT WAIT TO MAKE IT.
It looks delicious! How much fresh corn do I use? How many cans when fresh isn't available?
Oops! Sorry about the delay! You need 3 cups of corn, which is approximately 6 ears.
I have a similar salad recipe which calls for black beans, making it a bit heartier…seems like you could add them and some chicken for a great entree salad!