Roasted-Corn Salad

5 Reviews
ADD YOUR REVIEW
Yield
4 servings (serving size: 3/4 cup)
July 1998
RECIPE BY Cooking Light

Ingredients

  • 3 cups fresh corn kernels (about 6 ears)
  • 1 tablespoon vegetable oil, divided
  • Cooking spray
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped seeded tomato
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green onions

Nutritional Information

  • Calories 154
  • Caloriesfromfat 32%
  • Fat 5.4g
  • Satfat 0.9g
  • Monofat 1.4g
  • Polyfat 2.4g
  • Protein 4.5g
  • Carbohydrate 26.4g
  • Fiber 4.9g
  • Cholesterol 0.0mg
  • Iron 1.3mg
  • Sodium 282mg
  • Calcium 15mg

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine corn and 1 teaspoon oil in a jelly-roll pan coated with cooking spray. Bake at 425° for 20 minutes or until browned, stirring occasionally.

Step 3

Combine 2 teaspoons oil, vinegar, mustard, salt, and black pepper in a medium bowl; add corn mixture, stirring well. Stir in tomato, bell pepper, and onions. Serve warm or at room temperature.

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Ratings & Reviews

good for corn lovers

brushjl
April 07, 2016
and i'm not one, but roasting the corn really upped the flavor.  i could have done without the tomatoes, buyt the seasoning was really good. 

sharird's Review

ramona22
June 26, 2013
Made this for a cookout and everyone loved it! I used apple cider vinegar instead of white balsamic and it turned out great.

ramona22's Review

sharird
June 01, 2013
N/A

noelle71's Review

ShelleyB
April 20, 2013
N/A

ShelleyB's Review

noelle71
July 05, 2009
This is a wonderful summer salad. As I was out of white balsamic vinegar I used champagne vinegar, but don't feel the difference would have been noticeable. Thinking this could be made when fresh corn isn't available by using thawed frozen corn and toasting in a hot skillet. Food for thought.