Roasted Corn Salad
A bright and colorful roasted corn salad where sweet corn meets nectarine, bell pepper, and a zesty lime dressing. Easy, quick, and full of summer flavor.
Ingredients
- 2 ears of corn fresh or pre-cooked
- 1 red bell pepper
- ½ red onion
- 1 ripe nectarine
- Juice of 1 lime
- 3 tbsp olive oil
- ½ tsp salt
- ¼ tsp allspice
- A pinch of cinnamon
- A pinch of chili flakes or finely chopped fresh chili to taste
Instructions
Roast the corn:
- Heat up the grill or oven broiler. Place the corn directly on the rack and roast until the kernels are golden brown and slightly charred in spots (about 10–12 minutes). Turn occasionally.
Cool and prepare:
- Let the corn cool slightly. Cut the kernels off the cobs with a sharp knife and transfer them to a mixing bowl.
Chop the veggies:
- Dice the bell pepper, finely chop the red onion, and slice the nectarine into small wedges. Add everything to the bowl with the corn.
Make the dressing:
- Whisk together lime juice, olive oil, and the spices (salt, allspice, cinnamon, chili).
Combine:
- Pour the dressing over the salad and toss gently to mix. Taste and adjust seasoning with more lime or salt if needed.
Serve:
- Serve immediately or let it sit at room temperature for 10–15 minutes for the flavors to meld.
Notes
- Add feta or grilled halloumi for a richer version.
- Avocado and black beans make it heartier and add protein.
- Works perfectly with grilled chicken, salmon, or veggie patties.
- You can also make it with canned or frozen corn roasted in a skillet.
Nutrition
Calories: 160kcalCarbohydrates: 15gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.003gSodium: 304mgPotassium: 260mgFiber: 2gSugar: 8gVitamin A: 1138IUVitamin C: 45mgCalcium: 8mgIron: 1mg
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