Roasted corn salad is quick & easy. Fresh roasted corn, a rainbow of vegetables & cilantro lime dressing. It's a healthy, delicious side for the summer.
Mix all ingredients for lime dressing and set aside.
Rinse corn and pat dry.
Preheat grill to medium-high to high. Place corn on grill and cook 2-½ minutes on each of 4 sides. Remove and let cool.
If using canned corn, heat skillet over medium-high heat. Rinse and pat corn dry then pour into skillet. Roast for 5-10 minutes or until it starts to turn brown.
In a large bowl, combine corn and remaining chopped vegetable and herb ingredients.
Toss with dressing and refrigerate for at least 1 hour to let flavors blend.
Notes
Tip: Measure out the olive oil in a measuring spoon first then honey. The oil will make the honey slide right off the spoon. Total time does not include 1 hour chill time.Variations
Love cheese? This salad goes great with a little crumbled feta or gorgonzola.
Love vegetables? Add zucchini and cucumbers.
Make it a Mexican version by adding a little mayo, cojita cheese, and taco seasoning.
Go Southwestern with the addition of 1 can of rinsed and drained black beans.