Colorful Roasted Corn Salad Recipes

Steps:

• In a large bowl, combine the first 12 ingredients. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 30 seconds. Cool. Whisk in lime juice. Pour over corn mixture and toss to coat. Cover and refrigerate until serving.

Steps:

• Place carrot in a microwave-safe bowl with 1 cup water. Microwave on high until crisp-tender, about 1 minute. Drain.
• Heat 1 tablespoon oil in a skillet over medium-high heat. Add corn and saute until heated through, 3 to 5 minutes. Add zucchini and cook until crisp-tender, 2 to 3 minutes more. Transfer to a large bowl and let cool.
• Mix 2 tablespoons olive oil, honey, lemon juice, water, salt, and pepper together to make the dressing. Stir in carrot, corn, zucchini, and celery. Refrigerate or serve at room temperature.

Steps:

• Combine the avocados, jicama, onion, bell pepper, corn, black beans, lime juice, cilantro, olive oil, cumin, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl and adjust seasonings to taste. Chill at least 30 minutes and up to overnight before serving.

Steps:

• In a large bowl, combine the vegetables, parsley, Parmesan cheese, cumin, salt, pepper, hot pepper sauce and cayenne. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 1 minute. Cool. Whisk in lime juice. Pour over the corn mixture and toss to coat.

Steps:

• Preheat the oven to 400 degrees F.
• Cut the kernels off the corn cobs using a sharp knife. Toss with 1 tablespoon of the oil and a generous pinch of salt and pepper. Spread out on to a baking sheet and roast, stirring occasionally, until lightly browned, about 30 minutes.
• Whisk the vinegar and mustard together in a large bowl. While whisking, slowing drizzle in the remaining 1/4 cup oil and with season with salt and pepper. Add the roasted corn, tomatoes, basil, scallions and beans and toss well.

Steps:

• In a large bowl, toss together the corn, black beans, tomato, cucumber, orange pepper, onion, feta, and cilantro.
• In a small bowl, mix togther the olive oil, lime juice, sugar, cumin, salt and pepper.
• Pour the dressing over the veggie mixture and toss to coat well.
• Chill for about 2 hours before serving.
• Toss again and serve.

Steps:

• For the corn, brush it with olive oil or spray it with cooking spray and char it on the grill, or if you have a gas stove, you can do it right on the burner. Just put it on and rotate until the corn begins to brown and char a little. This adds another layer of flavor to the dish - but you can skip it if you like and the salad will still be delicious!
• Once the corn is cool, cut it off the cob and place it in a bowl. Add the red onion, red bell peppers, avocados and jalapeno. Sprinkle on the Nature's Season and toss to mix well.
• Next, if you are making the dressing, mix the olive oil, apple cider vinegar, sugar, mustard, and lime juice well. You can either whisk it in a bowl or whiz it up in your blender. Alternatively - if you don't want to make the dressing you can just use 1/3 cup of Girard's Champagne Vinaigrette or Brianna's Classic French Vinaigretee.
• Pour the dressing over the salad in the bowl and mix well to coat. Let the salad sit in the fridge for 30-60 mins to chill and let the flavors blend. Right before serving crumble up the Cojita cheese and sprinkle it on top of the salad and serve!

Steps:

• In large bowl, combine first 12 ingredients.
• In microwave safe dish, combine oil and garlic.
• Microwave, uncovered, on high for 1 min.
• (I cut this about 15 sec. short in mine).
• Cool.
• Whisk in lime juice.
• Pour over the corn mixture and toss to coat.
• Cover, and refrigerate until serving.
• Yield: 16-18 servings.