How to Make Colorful Roasted Corn Salad - A Step-by-Step Guide

Summer is here, and that means it's time for fresh and vibrant salads that celebrate the season's bounty. One of my favorite recipes to make during the warmer months is a Colorful Roasted Corn Salad. This dish is not only beautiful to look at but also bursting with flavor and nutrients.

The star ingredient in this salad is, of course, the corn. Fresh, sweet corn is a staple of summer and roasting it brings out its natural sweetness and adds a delicious smoky flavor. Combine that with ...

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Ingredients

  • 1 carrot, cut into small cubes
  • 1 tablespoon olive oil
  • 1 (16 ounce) package frozen roasted corn (such as Trader Joe's)
  • 1 small zucchini, quartered and thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 stalk celery, diced

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Servings: 6
  • Yield: 6 servings

  • Place carrot in a microwave-safe bowl with 1 cup water. Microwave on high until crisp-tender, about 1 minute. Drain.
  • Heat 1 tablespoon oil in a skillet over medium-high heat. Add corn and saute until heated through, 3 to 5 minutes. Add zucchini and cook until crisp-tender, 2 to 3 minutes more. Transfer to a large bowl and let cool.
  • Mix 2 tablespoons olive oil, honey, lemon juice, water, salt, and pepper together to make the dressing. Stir in carrot, corn, zucchini, and celery. Refrigerate or serve at room temperature.
  • Nutrition

    146 cal.

    • Total Fat: 7g
    • Saturated Fat: 1g
    • Sodium: 211mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 2g
    • Total Sugars: 6g
    • Protein: 3g
    • Vitamin C: 10mg
    • Calcium: 13mg
    • Iron: 1mg
    • Potassium: 264mg