Roasted Corn Salad

Roasted Corn Salad

At your next barbecue, skip the usual corn on the cob and make this flavourful, colourful and super easy salad recipe given to me by a friend who insisted I try it (and put it on the blog).

The salad is also fantastic as a meal on its own – cook the corn any way you prefer, mix in a protein like some tuna or grilled chicken breast and you have the perfect mid-week summer meal. Leave out the meat, add some feta cheese, serve with a freshly baked bread and Meat Free Mondays are sorted.

Barbecued Corn Salad

Ingredients

  • 3-4 corn on the cob
  • 400g baby tomatoes sliced in half
  • 1 red onion, sliced
  • 2 avocados, stoned and cubed
  • 1 tin (400g) red kidney beans, drained
  • 3 heaped tablespoons roughly chopped parsley
  • 1 heaped tablespoon roughly chopped mint
  • 2 heaped tablespoons torn basil
  • 1 tablespoon red or white wine vinegar
  • salt and cracked black pepper
  • Olive oil for roasting and frying

Instructions

  1. Preheat the oven to 200 degrees C. Drizzle the tomatoes with olive oil and season with salt and pepper and roast for 30 minutes. Place the corn cobs in a separate dish and dry roast at the same time as the tomatoes or cook on the barbecue.
  2. Once the corn has cooled enough to handle cut the corn from the cob with a sharp knife and place in a large bowl.
  3. Gently fry the onion in some olive oil until caramelised.
  4. Add the tomatoes and their roasting liquid, onions, avocado, beans, parsley, mint and basil to the corn and stir until just mixed. Add the vinegar and a good pinch of salt and black pepper and mix.
  5. Cover and place in the fridge for a few hours for the flavours to blend. Check the seasoning and serve.
  6. Serves 6 – 8
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