Roasted Corn Salad

Sunday, May 20, 2012

Roast Sweet Corn Salad
This has to be one of the best side dishes ever!  Fresh sweet corn, I wish it didn't hate my crohns.  I eat it anyway, and just suffer, because you can't not live your life.

Roasted Corn Salad

Yield: 6 Servings

prep time: 15

cook time: 30

total time:


  • 6 ears freshly shucked corn
  • 1 medium green bell pepper, diced
  • 2 medium Roma (plum) tomatoes, diced
  • ¼ cup diced red onion
  • ½ bunch fresh cilantro, chopped, or more to taste
  • 2 teaspoons olive oil, or to taste
  • salt and ground black pepper to taste


  1. Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. Roast corn on the preheated grill, turning occasionally, until tender and specks of black appear, about 10 minutes. Remove from the grill and let sit until just cool enough to handle, 5 to 10 minutes.
  3. Holding a corn cob over a large bowl, use a knife to carefully slice warm kernels directly into the bowl; discard cob. Repeat with remaining corn.
  4. Add bell pepper, tomatoes, onion, cilantro, olive oil, salt, and pepper; toss until evenly mixed. Let sit until flavors have blended, at least 30 minutes.

No comments :

Post a Comment

Copyright © Tinks Kitchen
Design out of the FlyBird's Box.