Roasted Corn and Tomato Salad Recipe
This easy to make roasted corn and tomato salad is bursting with fresh, bright flavors. This chilled salad is perfect for serving as a side dish during the summer with any BBQ or potluck.
Ingredients
- 4 ears Corn
- 1 cup Cherry Tomatoes chopped
- 1/4 cup Fresh Cilantro chopped
- 3 tablespoons Chopped Green Onions
- 1/4 cup Crumbled Queso Fresco
- 3 tablespoons Olive Oil
- 2 cloves Garlic minced
- juice from half a Lime
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 teaspoon Agave Syrup
- 1 tablespoon Apple Cider Vinegar
Instructions
- Remove the husks and silk from the 4 ears of corn. Apply a thin coat of extra virgin olive oil or butter and place on a heated skillet. Allow the corn to cook until heated. Once the corn has cooled to the touch then use a sharp knife to cut off the kernels into a large bowl.
- Into the same bowl add the chopped tomatoes, cilantro and green onion.
- In a small jar add the ingredients for the vinaigrette. Shake the jar to combine and mix the dressing.
- Pour the dressing over the top of the salad. Stir to combine.
- Sprinkle with the crumbled queso fresco. Serve the salad immediately or place in the refrigerator. Serve the salad cold.
Nutrition
Calories: 130kcalCarbohydrates: 13gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 106mgSugar: 1g
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