Roasted Corn Salad

Posted by francis keyser Friday, November 27, 2009

Taste Level: GR
Cost: $20 and under
Serves: 6
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1

My grandmother has this recipe for corn salad that I always ask her to make when I visit. I was thinking about how much I enjoy it and how simple it is. I was going to give her a ring and ask her how she makes it but then I though, "Why don't I just make it how I would make it?" So I did. The big differences were I roasted the corn, used fresh tomatoes, jalapeno, yellow onion and some essence. She used canned corn, canned Rotel with green chilies, white onion, salt and pepper. They have the same basic makeup but mine takes a little longer to make with the roasting of the corn. Enjoy!

Ingredients:
16 oz package of super sweet white Corn (thawed and strained)
1-2 jalapenos (diced)
2 ripe but firm vine tomatoes (chopped)
1 medium yellow onion (chopped)
1/3 cup mayonnaise
1/2 tsp essence
Fresh crack pepper (to taste)
kosher salt (to taste)
1 1/2 tsp olive oil

Preheat oven to 450 degrees.

Spread aluminum foil over a baking sheet and then spread the olive oil using a brush over the aluminum foil. Evenly spread out your corn over the baking sheet. Move oven rack to upper most position and cook corn for 10-15 minutes flipping with a spatula every 5 minutes until browning. Remove corn and using spatula place into a small-medium bowl. Throw the bowl in the freezer and let cool for 5-7 minutes.

While the corn is cooking and cooling add all other ingredients to a medium mixing bowl and stir till mixed well.

Once corn has cooled add to the mixing bowl and stir till mixed well. At this point you can either serve or cover and chill in the refrigerator until ready to do so. Enjoy!

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