Roasted Fresh Corn Salad
Ingredients
Instructions
- Roast the corn (I prefer to husk the ears, lightly oil them add salt and pepper then wrap in foil) on the gill turning every 5 minutes or so until the kernels start to brown (about 20 -25 minutes) This can be done ahead of time since the salad is served cold or room temperature. Allow to cool and cut corn off the cob.
- Dice the peppers, tomato, onion and celery into kernel size pieces and add to the corn.
- In a food processor or with a hand blender pulse the rest of the ingredients slowly adding the oil slowly to create a good emulsion.
- Pour dressing over over the vegetables and toss just before serving.
Nutrition & Diet Analysis (per serving)
476
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).