Roasted Corn Salad (vegan)
Nothing says summer quite like corn -- maybe because of the vegetable's climatic roots. Scientists believe the people of central Mexico developed corn from teosinte, a wild grass, at least 7,000 years ago. Also known as maize, corn eventually spread north to the southwestern United States and south to Peru. Columbus acquired corn from Indians in America and brought it back to Spain. From there it spread to Western Europe and, in time, to the rest of the world; corn is now produced on every continent except Antarctica.
Corn is nutritious, providing fiber, which aids in digestion, plus folate, thiamin, phosphorus, vitamin C, and magnesium (about 10% of the daily value for each). And just for fun, before you bite into that cob at your next barbecue, take a closer look: The average ear has 800 kernels, arranged in 16 rows, with one strand of silk for each kernel!!
This is a perfect side dish for a BBQ, or a potluck dinner. Great for picknicks too! Or... as a main course for lunch with fresh bread.... yummmmmm
So now that we have the corn-facts straight, let's get cooking! You can put this salad together in 15 minutes.
Ingredients
2 cobs Fresh Corn
1 cup Chopped Cucumber
1 cup Halved Cherry Tomatoes
1 Chopped red Onion
½ cup Chopped Fresh Coriander
1 Chopped bell pepper
Salad Dressing
¼ cup Olive Oil
1 tablespoon Fresh Lemon Juice
½ spoon Roasted Cumin Powder
½ tpoon Smoked Paprika
salt and pepper to taste
Instructions
Start with roasting corn kernel. Heat a skillet until hot. Add 1 tablespoon of oil. Season with a pinch of salt and pepper. Roast the corn kernels for about 5-6 minutes, stirring in between, until the corn looks charred and smells really good. Keep the corn aside and let it cool completely before adding other vegetables.
Mix all the ingredients for the dressing and keep aside.
To make the salad add all the vegetables and fresh coriander or parsley and the dressing. I love coriander because it gives the salad a nice Mexican touch, but for those people who do not like coriander (how is that even possible?), don't worry - this salad also tastes amazing with parsley!
Enjoy and let me know whether you like it in the comments! If you make this, please tag us on instagram: (https://www.instagram.com/universal_moms/)
Love, Caroline
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