Roasted Corn Salad

Olive Oil

Salt Pepper


Chopped Romaine


Sunflower Seeds


White Wine Vinegar

Cumin Chili Powder Paprika

Whisk together the olive oil, cumin, chili powder, paprika, salt and black pepper.

Preheat the oven to 400 degrees F.

Stir the corn into the oil-spice mixture. Make sure to coat all the kernels.

Spread the corn across 2 baking sheets. The kernels should be in a single layer.

Roast the corn until it is lightly browned, about 25-30 minutes. Let it cool for 10-15 minutes.

Combine the corn, romaine, scallions, feta, and sunflower seeds in a large bowl.

Assemble the salad.

Whisk the olive oil, white wine vinegar, salt and pepper in a small bowl.

Make the vinaigrette.

Stir together the salad while drizzling in the dressing.

Roasted Corn Salad