Roasted corn salad
A light lunch worth drooling over.
SERVES
4
Ingredients
- 1 ear fresh corn on the cob, husk and silk removed
- 1 tablespoon (15 milliliter) extra virgin olive oil
- 1/8 teaspoon (1 milliliter) salt
- 1 small head iceberg lettuce, thinly sliced
- 1 cup (240 milliliter) halved cherry or grape tomatoes
- 1 small red onion, thinly sliced
For the dressing:
- 3/4 cup (180 milliliter) extra virgin olive oil
- Juice of 1 lime
- 1 teaspoon (5 milliliter) chili powder
- 1/2 teaspoon (2.5 milliliter) garlic powder
- 1/8 teaspoon (1 milliliter) salt
- 1/8 teaspoon (1 milliliter) pepper
Garnishes:
- 1 cup (240 milliliter) chopped cilantro
- 3/4 cup (180 milliliter) feta, crumbled
- 1 teaspoon (5 milliliter) smoked paprika
Directions
- Preheat oven to broil.
- Rub corn with olive oil and salt, and place directly on oven rack 10-12 centimeters from the top element. Broil 10-12 minutes, turning once, until golden brown and slightly charred. Remove and set aside.
- To make the dressing, add olive oil, lime juice, chili powder, garlic powder, salt and pepper to a jar. Put on the lid and shake until combined. Set aside.
- Put lettuce in a mixing bowl and add dressing. Toss to coat lettuce. Plate lettuce. Using a sharp knife, sheer the broiled kernels from the cobs. Scatter on top of lettuce along with grape tomatoes and red onion.
- Garnish with chopped cilantro, crumbled feta and smoked paprika.
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