Roasted Corn Salad
Seasoned in cumin, chili powder and paprika, the corn has a kick in this roasted corn salad with chopped romaine, crumbled feta, scallions, sunflower seeds and white wine vinaigrette.
Servings: 6
Ingredients
- For salad
- 3 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 ears corn shucked
- 1 head romaine finely chopped
- 3 scallions thinly sliced
- 1/4 cup crumbled feta
- 1/4 cup sunflower seeds
- For vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, stir 3 tablespoons olive oil with the cumin, chili powder, paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Then stir in the corn, coating in the mixture.
- Spread the corn in a single layer across 2 baking sheets.
- Roast the corn until it is lightly browned, about 25-30 minutes. Let the corn cool for 10-15 minutes.
- Combine the corn, romaine, scallions, feta, and sunflower seeds in a large bowl.
- For the vinaigrette, whisk 3 tablespoons olive oil, white wine vinegar, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl.
- Stir together the salad while drizzling in the dressing.
Notes
Store the salad and vinaigrette leftovers separately in airtight containers in the refrigerator up to 3 days.
Nutrition
Calories: 256kcal | Carbohydrates: 19g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 672mg | Potassium: 325mg | Fiber: 3g | Sugar: 6g | Vitamin A: 758IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 1mg