Roasted Corn Salad

Difficulty:
1/5

Ease of preparation rating: Easy

Yield: 4 servings

 

Ingredients:

1 ear fresh corn on the cob, husk and silk removed

1 tablespoon (15 ml) extra virgin olive oil

1/8 teaspoon (1 ml) salt

1 small head iceberg lettuce, thinly sliced

1 cup (240 ml) halved cherry or grape tomatoes

1 small red onion, thinly sliced

 

Dressing

¾ cup (180 ml) extra virgin olive oil

Juice of 1 lime

1 teaspoon (5 ml) chili powder

½ teaspoon (2.5 ml) garlic powder

1/8 teaspoon (1 ml) salt

1/8 teaspoon (1 ml) pepper

1 cup (240 ml) chopped cilantro, to garnish

¾ cup (180 ml) feta, crumbled, to garnish

1 teaspoon (5 ml) smoked paprika, to garnish

 

Method:

Preheat oven to broil.

Rub corn with olive oil and salt, and place directly on oven rack 4-5 inches (10-12 cm) from the top element. Broil 10-12 minutes, turning once, until golden brown and slightly charred. Remove and set aside.

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.

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.

Garnish with chopped cilantro, crumbled feta, and smoked paprika.