Roasted corn salad

By Spencer Watts
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A light lunch worth drooling over.

SERVES
4
TOTAL TIME

Ingredients

  • 1 ear fresh corn on the cob, husk and silk removed
  • 1 tablespoon (15 milliliter) extra virgin olive oil
  • 1/8 teaspoon (1 milliliter) salt
  • 1 small head iceberg lettuce, thinly sliced
  • 1 cup (240 milliliter) halved cherry or grape tomatoes
  • 1 small red onion, thinly sliced

For the dressing:

  • 3/4 cup (180 milliliter) extra virgin olive oil
  • Juice of 1 lime
  • 1 teaspoon (5 milliliter) chili powder
  • 1/2 teaspoon (2.5 milliliter) garlic powder
  • 1/8 teaspoon (1 milliliter) salt
  • 1/8 teaspoon (1 milliliter) pepper

Garnishes:

  • 1 cup (240 milliliter) chopped cilantro
  • 3/4 cup (180 milliliter) feta, crumbled
  • 1 teaspoon (5 milliliter) smoked paprika

Directions

  1. Preheat oven to broil.
  2. Rub corn with olive oil and salt, and place directly on oven rack 10-12 centimeters from the top element. Broil 10-12 minutes, turning once, until golden brown and slightly charred. Remove and set aside.
  3. To make the dressing, add olive oil, lime juice, chili powder, garlic powder, salt and pepper to a jar. Put on the lid and shake until combined. Set aside.
  4. Put lettuce in a mixing bowl and add dressing. Toss to coat lettuce. Plate lettuce. Using a sharp knife, sheer the broiled kernels from the cobs. Scatter on top of lettuce along with grape tomatoes and red onion.
  5. Garnish with chopped cilantro, crumbled feta and smoked paprika.

WATCH

Spencer's Big 30 Fridays at 10pm & 10:30 pm ET on CTV Life Channel

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