Monday, May 25, 2009

Roasted Corn Salad

I just got some really good corn from Stanley's for $.20 and also saw the same price at Jewel this weekend. So, I decided to make a roasted corn salad. I boiled the corn for a minute, threw it on the grill to caramelize a little, and then cut it off of the cob. I mixed it with some cilantro, lime juice, red pepper, red onion, cumin, and salt and pepper. It turned out great and went along well with the grilled flank steak and spicy shrimp we were also having.

Roasted Corn Salad

6 Ears of Corn on the Cobb, shucked
1/2 Cup Cilantro, chopped
2 Limes, juiced
1 Red Pepper, chopped
1/2 Red Onion, chopped
1 Teaspoon Ground Cumin
Salt & Pepper to taste

Place the corn in a pot and cover with water. Bring to a boil for one minute. Remove corn and grill it for a couple minutes until it just starts to caramelize and darken. Let corn cool and cut off of the cobb. Mix together with the remaining ingredients and season with salt and pepper.
This recipe can easily be doubled of halved.
You can omit the grilling step to make it easier but will loose some of the added flavor.


  1. Great recipe! Do you have any corn salsa recipes?

  2. Yes, you can take one half of the same recipe above and add chopped tomatoes and black beans to make a great corn and black bean salsa. Some chopped jalapeno can also be added to make it a little spicy.