While shopping last week I saw some beautiful sweet yellow corn on sale. There are plenty of shortcuts to make corn salads without having to husk and cook your own corn (canned, frozen), but the taste and texture of freshly roasted corn is divine. I made this salad as a side dish for the Shabbat lunch I hosted this week.
There are lots of ways you can cook corn on the cob–boil it, roast it in the oven, or throw it on an outdoor or indoor grill. I prefer the indoor grill to get it started, then finishing it in the oven.
Roasted Corn Salad
Ingredients:
4 cobs sweet yellow (or white) corn, husked and cleaned
1 tsp vegetable oil
1 tsp salt
2 Tbsp rice vinegar
1/2 tsp garlic powder
salt and pepper to taste
1 pint grape tomatoes, halved
1 avocado, chopped
1/4 cup chopped celery
2 scallions, chopped
Directions:
- Preheat oven to 400 degrees.
- Drizzle oil over corn and rub to coat; sprinkle with salt. Place in grill pan over medium-high heat 10-12 minutes, turning to brown each side.
- Transfer grill pan to oven and cooke 10-12 minutes or until tender.
- Slice corn off the cob; toss with vinegar and spices and cool 10 minutes.
- Add tomatoes, avocado, celery and scallions and stir to combine. Serve warm or cold.
The cost:
corn: 2.00
tomatoes: 1.99
avocado: 1.29
celery: .15
scallions: .25
Grand total: $5.68; serves 6-8