Roasted Corn Salad

Yield: 6 servings

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

This Roasted Corn Salad recipe was given to me by a neighbor. I've made it 4 times in the past two weeks, it's that good! The honey-lime dressing gives a touch of sweetness to the veggies!

Ingredients

4 ears fresh sweet corn
1 avocado, diced
1 pint cherry tomatoes, halved
¼ cup honey
1 lime, juiced
1 teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Remove husks from fresh sweet corn. Grill over high heat, turning frequently, until grill marks are even on entire ear of corn. About 4-5 minutes.
Remove corn from cob with a knife. Add to a medium bowl. Combine with avocado and cherry tomatoes.
In a small mason jar (or bowl, or cup) combine honey, lime, salt and pepper. Whisk until blended. Pour over salad. Best served immediately!

Notes

Make sure to remove all of the husk and corn silk before roasting. I used kitchen scissors to make sure there were no stray stringy bits in my salad.

After assembly, roasted corn salad is best served right away.

For a make ahead option, toss a few ears of corn on the grill whenever you have it fired up. Then, cut it off the cob and store in the fridge for making roasted corn salad later!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 158Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 216mgCarbohydrates: 28gFiber: 4gSugar: 16gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.