Charred Corn Salad
Roasting the corn adds a delicious smoky flavor that complements the fresh tomatoes and queso fresco cheese. Topped with a simple dressing, it's ready in 20 minutes. A versatile side dish for weeknight dinners, summer gatherings and holiday cookouts.
Servings: 4 cups
Calories: 108kcal
Ingredients
For the Salad
- 4 ears corn approximately 2.5 - 3 cups of corn
- 3 green onions
- 2 Tablespoons fresh cilantro
- 1 cup cherry tomatoes or grape tomatoes
- ½ Tablespoon olive oil
- ½ cup queso fresco cheese
For the Dressing
- 1 Tablespoon olive oil
- 1 juice of fresh lime
- ¼ teaspoon paprika
- Salt and black pepper to taste
Instructions
- Preheat the broiler to 525℉.
- Carefully cut the corn kernels off of the cob and arrange in a flat layer on a baking sheet. Drizzle the corn with ½ Tablespoon of olive oil and mix to coat.4 ears corn, ½ Tablespoon olive oil
- Broil the corn until the kernels begin to slightly brown, about 5 - 6 minutes, watching it closely to make sure the corn doesn’t burn. Remove from the oven and allow to cool.
- Dice the green onions, cilantro and tomatoes.3 green onions, 2 Tablespoons fresh cilantro, 1 cup cherry tomatoes
- Combine corn, green onions, cilantro, tomatoes and queso fresco in a large bowl.½ cup queso fresco cheese
- Make the dressing: combine all of the dressing ingredients in a small bowl and whisk until combined.1 Tablespoon olive oil, 1 juice of fresh lime, ¼ teaspoon paprika, Salt and black pepper
- Drizzle the dressing over the salad and gently toss to combine.
- Garnish with extra queso fresco and cilantro before serving if desired.
Notes
- Frozen or canned corn can be used. If using frozen, thaw before using & pat dry before roasting. For canned corn, drain well, then pat dry before broiling.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. It will keep for longer, but may get mushy or watery (it will still taste good, though).
Nutrition
Serving: 1g | Calories: 108kcal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 118mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 609IU | Vitamin C: 12mg | Calcium: 103mg | Iron: 0.4mg