This ROASTED CORN SALAD is exactly what your body needs this entire summer. Yes, that’s right….the ENTIRE summer. It’s crisp, fresh, and refreshingly delicious! And I’m so ready for all of you to snarf it down!
The other day I was at our local Trader Joe’s with a friend who needed to grab some stuff for this coming up 4th of July. As we were passing the frozen veg aisle I looked over and saw roasted corn and just like that I decided I NEEDED to make a corn salad. It just seemed like the most right thing to do especially with everyone doing barbecues this weekend!
Now, the roasted corn from Trader Joes is not necessary to make this dish. You can use any frozen corn you like, or even grill or cook up some corn yourself and take the corn off. So many options, and you can’t go wrong with any of them!
This Roasted Corn Salad is best served chilled. I made myself a little side bowl of it warm to see how I liked it, and it just isn’t the same. I think its because the avocado got warm, and I’m just not a fan of warm avocado. I know, I know, it’s a weird thing to not be a fan of, but I’m fairly certain that I’m not the only one who doesn’t like warm avocado!
I digress.
I used 2 bags of corn for the Roasted Corn Salad…that served all 7 of us with seconds and leftovers, so you certainly will have enough if you brought it to a gathering this 4th of July.
Ingredients
- 2 (16 oz) bags of frozen roasted corn
- 1 large avocado, diced
- 1 cup sliced cherry tomatoes
- 1/2 cup feta cheese
- 2 tsp sea salt
- 1 tsp fresh ground pepper
- Juice of 1/2 lime
- OPTIONAL: cilantro garnish
- Juice of 1 lime
- 1 bunch of cilantro
- 2 tbsp mayonnaise
- 1 tbsp red wine vinegar
- 1 clove of garlic, minced
- 2 tbsp avocado oil, (olive oil works too)
Instructions
- Cook up frozen corn per instructions on the package. I cooked mine for 3-5 minutes in a cast iron skillet.
- Remove corn and set in a bowl. Place the bowl in the fridge to completely cool.
- While corn is getting nice and cold make the cilantro lime dressing, by putting everything into a blender and blending it up until smooth. Put into the fridge until ready to use.
- When you are ready, dice up the avocado and slice the tomatoes in half. Place into the bowl of corn.
- Next, add in the feta, salt and pepper, squeeze of lime, and drizzle half the cilantro lime dressing over the entire thing.
- Toss to combine and then taste. You can add more dressing at this point, or more salt and pepper.
- Garnish with fresh cilantro and enjoy!
I truly hope that you love this Roasted Corn Salad recipe! We all sure did!
Whole30: no
Paleo: no
