This salad is everything you'd want in a summer side dish - crisp and juicy vegetables fresh from the garden are tossed with a tangy citrus dressing with hints of sweet and spicy flavors. Perfect to serve at a picnic or cookout!
Prep Time30 minutesmins
Cook Time45 minutesmins
Total Time50 minutesmins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Roasted Corn, Roasted Corn with Tomatoes
Servings: 12
Calories: 174kcal
Ingredients
For the salad:
6ears of sweet corn {do not remove the husks}
2pintsof mixed tomatoescherry, grape, Sungolds, etc, sliced in half
2avocadosdiced
2ouncesblack pepper baconcooked and crushed to a breadcrumb-like pieces
⅓cupchivesfinely chopped
For the dressing:
The juice of 2 small limesabout ¼ cup
1small jalapenofinely chopped with ribs and seeds removed
1tablespoonhoney
¼cupgood qualityextra virgin olive oil
Coarse Kosher salt
Freshly cracked black pepper
Instructions
Preheat oven to 375. Place whole ears of corn on a baking sheet. Roast in the husk for 35-45 minutes until tender {you can assess this by peeking through the top of the husk and feeling a corn kernel as they roast}.
When the corn is done, let the ears of corn cool until they can be safely handled. Shuck the corn, remove any silk, and use a knife to carefully cut the kernels off of the cob and into a large salad bowl.
Add the sliced tomatoes, diced avocado, bacon bits, and chives to the corn.
In a small jar or container with a lid, combine the lime juice, jalapeno, honey, and olive oil. Place a lid on the container and shake to combine. Pour this mixture over the salad ingredients and add salt and pepper to taste as you toss the salad.
Serve the salad immediately at room temperature or refrigerated for up to 3 hours until ready to serve.
Notes
Nutrition information per serving: Calories 174,Total Fat 13.0g, Saturated Fat 2.7g, Trans Fat 0.0g, Cholesterol 5mg, Sodium 211mg, Potassium 378mg, Total Carbohydrates 13.7g, Dietary Fiber 3.6g, Sugars 3.9g, Protein 3.8g