Roasted Corn Salad

Ingredients & Substitutions

This is what you need:

• Corn: When looking for the freshest corn, grab ears that are tightly wrapped in their husks. The silk hanging out at the end should be a little bit damp. Resist the urge to peel back the husk to take a peek at the corn because this will cause it to dry out faster.
• Romaine is always my top pick for any chopped salad. That’s because it is crunchy and so easy to cut. Also, you will be amazed at how much you get from chopping a single head. It’s way more interesting than boring lettuce like iceberg, but it is very adaptable to an endless range of other flavors and ingredients.
• Feta is one of my favorite cheeses for salads. It’s not shy about being salty. And I love that. The crumbles really hold their own mixed with everything else. Goat cheese is a good substitute.
• Scallions add a nice green onion flavor. The recipe calls for 3 sliced scallions, which also act like fresh herbs in their own way. You can include a combination of scallions and finely diced red onions if you want.
• Sunflower seeds: Pretty much every salad needs something nutty that gives you both crunch and taste like sunflower seeds. You can swap chopped walnuts or even almonds.
• Spices: What makes this roasted corn really special is the seasoning blend I stir it in before it goes into the oven. It includes cumin, paprika, chili powder, kosher salt and black pepper. Once again, it’s your spice drawer for the win.
• Olive oil: You need extra virgin olive oil to make a slurry with the spices for the corn kernels. And you need oil for the vinaigrette.
• White wine vinaigrette: Because the corn has so much going on with the spices, I keep it simple with the dressing, using white wine vinegar, minced garlic, whole grain mustard, salt and pepper. Red wine vinegar would also work.

Variations & Additions

Corn is one of those vegetables that goes with lots of other things, so this salad is a solid base to start if you want more. You can make a few additions such as:

• Avocados: Dice an avocado or 2 and stir it right in. They are always fantastic with corn.
• Tomatoes: Either raw or roasted tomatoes. Halve smaller varieties like grape tomatoes and cherry tomatoes. Cut larger tomatoes into chunks.
• Red bell peppers: Dice them, so they are a similar size to the corn. You can use raw peppers or roasted red peppers from a jar. Just make sure to drain them and towel off the extra moisture.
• Cucumbers are cool and refreshing. Quarter them and thinly slice them, so they are close in size to the corn and romaine.
• Beans: Black beans would be my first choice, but kidney, pinto or white beans are good options.
• Fresh herbs: Add torn fresh basil leaves or chopped cilantro.
• Lime Dressing: Especially if you decide to include fresh cilantro and avocado, skip the white wine vinegar and add fresh lime juice to the vinaigrette instead.
• Protein: Turn this into a dinner salad with a protein like grilled or roasted chicken, shrimp, tofu or even steak.

How To Make This Roasted Corn Salad Recipe

Preheat the oven to 400 degrees F.

1. Combine the cumin, chili powder, paprika, salt and pepper with the oil in a large bowl.

2. Stir the corn into the spices and oil.

3. Roast the corn. Spread the corn across 2 sheet pans. Make sure it is in a single layer. Roast the corn until it is lightly browned and crisp. This will take about 25-30 minutes. Then let the corn cool for 10-15 minutes before you mix it in with the rest of the salad ingredients.

4. Make the vinaigrette. In a small bowl, whisk together the white wine vinegar, olive oil, salt and pepper.

5. Combine the corn, romaine, scallions, feta cheese, and sunflower seeds in a big bowl.

6. Drizzle the vinaigrette into the salad. Toss to combine.