Roasted Corn Salad

This Roasted Corn Salad combines the sweet, smoky flavor of roasted corn with fresh vegetables and a zesty dressing, making it a vibrant and satisfying main dish. Perfect for summer gatherings or as a light meal, this salad is both refreshing and filling.

Ingredients

• Fresh corn on the cob - 2 ears
• Red bell pepper - 1 medium, diced
• Cucumber - 1 medium, diced
• Red onion - 1/4 medium, finely chopped
• Cherry tomatoes - 1 cup, halved
• Fresh cilantro - 1/4 cup, chopped
• Lime juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat your oven to 220°C (425°F).
2. Place the corn on a baking sheet and roast for 20 minutes, turning occasionally, until the kernels are golden and slightly charred.
3. Remove the corn from the oven and let it cool for a few minutes before cutting the kernels off the cob.
4. In a large bowl, combine the roasted corn, diced red bell pepper, cucumber, red onion, cherry tomatoes, and chopped cilantro.
5. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to create the dressing.
6. Pour the dressing over the salad and toss gently to combine all ingredients.
7. Serve immediately or refrigerate for up to 30 minutes before serving to allow flavors to meld.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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