Southwestern Roasted Corn Salad

Contributed By: Terry Borden


12 oz. frozen or fresh corn
4 tbsp. vegetable oil, divided
1 tsp. kosher salt
1 tsp. course ground black pepper
1 tsp. granulated garlic
1 tsp. red chili powder
1 tsp. ground cumin
2 cups cherry tomatoes, cut into halves
1 medium red onion, small dice
2-3 jalapeno peppers, seeded and fine chopped
1 4oz. can sliced black olives
� cup chopped cilantro
Juice of three fresh limes
1 ripe avocado, sliced for garnish
Fresh cilantro sprigs, for garnish


Basic Salad Preparation
Set the oven to broil. Spread the corn on a cookie sheet and drizzle half of the vegetable oil evenly over the surface. Sprinkle the dry seasonings all over the corn and stir to mix. Re spread the seasoned corn on the cookie sheet and place in the broiler for 5- 8 minutes. Check the corn every couple of minutes and give a quick stir to insure even roasting. The corn is done when it begins to brown. Remove the corn from the oven and allow to cool while you prep the remaining ingredients.
Next, place all of the remaining ingredients in a large mixing bowl. Now, add the cooled corn and mix to combine evenly. Cover and refrigerate for 2-4 hours, so the flavors will merge. Next, place the salad on a display plate and garnish with the sliced avocado and cilantro sprigs. This refreshing Spring salad pairs well with chicken, pork and seafood. Happy Spring !!
Yield: 6 servings

Helpful Hints:

Prep Time: 20 minutes: active, passive 2-4 hours
Cook Time:6-8 minutes

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