Roasted Corn and Vegetable Salad Recipe

Name: Roasted Corn and Vegetable Salad
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 4 tablespoons olive oil, divided; 4 ears corn, in husks, soaked in water 10 min.; 1 tablespoon Greek seasoning (such as Cavender's®), divided; 0.5 teaspoon ground black pepper; 1 medium zucchini, halved lengthwise and seeded; 1 medium red bell pepper, quartered and seeded; 1 medium jalapeno pepper, sliced in half lengthwise and seeded; 0.25 cup chopped fresh cilantro; 0.25 cup lime juice; 0.25 teaspoon salt; 2 medium avocados, diced

Cook Time: 10 minutes

Original Recipe Yield: 4 servings

Ingredients

4 tablespoons olive oil, divided
4 ears corn, in husks, soaked in water for 10 minutes
1 tablespoon Greek seasoning, divided
teaspoon ground black pepper
1 medium zucchini, halved lengthwise and seeded
1 medium red bell pepper, quartered and seeded
1 medium jalapeo pepper, sliced in half lengthwise and seeded
cup chopped fresh cilantro
cup lime juice
teaspoon salt
2 medium avocados, diced

Directions

Step 1: Preheat your outdoor grill to high heat and let it heat up for about 10 minutes. Lightly oil the grill grate to prevent sticking.

Step 2: While the grill is heating, carefully peel back the corn husks, keeping them attached at the bottom. Drizzle the corn kernels with olive oil and sprinkle with 2 teaspoons of Greek seasoning.

Step 3: Fold the husks back up over the corn and place it on the grill. Turn the corn regularly, grilling for about 10 minutes, until the kernels are cooked through and have grill marks.

Step 4: Add the zucchini, bell pepper, and jalapeo to the grill. Turn them often to develop grill marks on all sides, cooking until the vegetables are tender and slightly charred.

Step 5: Once the corn has a nice char, peel back the husks and allow the corn to continue grilling for a few more minutes until the kernels are slightly caramelized and golden. Remove from the grill and set aside to cool.

Step 6: Once the corn has cooled, remove and discard the husks. Carefully cut the kernels off the cob and place them in a large bowl. Dice the zucchini and bell pepper into bite-sized pieces, and mince the grilled jalapeo.

Step 7: In the large bowl with the corn, add the zucchini, bell pepper, jalapeo, chopped cilantro, lime juice, 1 teaspoon of remaining Greek seasoning, 2 tablespoons olive oil, and salt. Mix everything well to combine.

Step 8: Just before serving, gently fold in the diced avocado. Serve immediately, and enjoy!

Nutrition Facts (per serving)

Calories: 462
Total Fat: 37g (48% Daily Value)
Saturated Fat: 5g (27% Daily Value)
Cholesterol: 0mg (0% Daily Value)
Sodium: 1486mg (65% Daily Value)
Total Carbohydrate: 36g (13% Daily Value)
Dietary Fiber: 14g (49% Daily Value)
Total Sugars: 7g
Protein: 7g (14% Daily Value)
Vitamin C: 84mg (93% Daily Value)
Calcium: 52mg (4% Daily Value)
Iron: 2mg (12% Daily Value)
Potassium: 1144mg (24% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Roasted Corn and Vegetable Salad Recipe

The Story Behind Roasted Corn and Vegetable Salad

The Roasted Corn and Vegetable Salad has its roots in American summer cuisine, where grilling fresh produce has been a seasonal tradition for generations. Corn, often referred to as the soul of the summer, was first cultivated by Native Americans, and over centuries, it became a staple ingredient in regional dishes. This salad combines the smoky sweetness of grilled corn with fresh, crisp vegetables, reflecting the farm-to-table philosophy that has shaped much of contemporary American cooking.

Regional Variations and Influences

While the base ingredients remain similar, regional adaptations of this salad can be found across the United States. In the Southwest, jalapeos and lime juice are commonly added to introduce a spicy and tangy profile. In the Midwest, recipes may include sweet bell peppers and fresh herbs like parsley or dill. California-inspired versions often incorporate avocado and a light vinaigrette, highlighting local produce and emphasizing a bright, refreshing flavor profile. These subtle variations give each regions version a unique twist while staying true to the salads essence.

How It Differs from Similar Dishes

Unlike traditional corn salads or coleslaws, this salad stands out due to its method of preparation. Roasting the corn and vegetables on a grill imparts a smoky depth and caramelized sweetness that raw or boiled vegetables cannot achieve. The combination of charred vegetables with a zesty lime dressing and creamy avocado creates a balance of textures and flavors that distinguishes it from other vegetable-based salads. Its a dish that celebrates both freshness and the complexity that grilling introduces.

Where This Salad Is Typically Served

Roasted Corn and Vegetable Salad is often served at casual gatherings, barbecues, and summer picnics. Its colorful presentation and robust flavors make it a popular side dish for grilled meats, seafood, and even as a topping for tacos or bowls. It is also a staple at farmers markets and seasonal restaurants that emphasize local produce, offering a dish that is as visually appealing as it is flavorful. Many households serve it as a light, healthy lunch or a complement to hearty dinner entrees.

Interesting Facts and Culinary Notes

Grilling corn in its husks helps retain moisture while giving the kernels a subtle smoky flavor once peeled back.
Adding avocado just before serving ensures it remains fresh and creamy, preventing it from browning too quickly.
The salads use of Greek seasoning is a modern twist that adds aromatic herbs and a slightly salty, tangy flavor, making it versatile for different cuisines.
Despite its simplicity, the dish is nutrient-rich, offering fiber, vitamins, and healthy fats, making it both delicious and wholesome.
This salad embodies the principle of charred sweetness, which is a culinary technique that transforms the natural sugars in vegetables into complex, caramelized flavors.

FAQ about Roasted Corn and Vegetable Salad Recipe

Store any leftover salad in an airtight container in the refrigerator. It should last for 1 to 2 days. However, keep in mind that the avocado may begin to brown and the salad may become soggy as it sits.

Yes, you can prepare the salad in advance, but it's best to wait until right before serving to add the avocado. The other ingredients, including the grilled vegetables and dressing, can be combined ahead of time and stored in the fridge for up to 24 hours.

While fresh corn provides the best texture and flavor, you can use frozen corn if fresh is unavailable. Be sure to thaw the corn and dry it before grilling to avoid excess moisture.

You can add other vegetables such as grilled asparagus, cherry tomatoes, or red onion to customize the salad. Just make sure to grill the vegetables to maintain the smoky flavor.

If you prefer a spicier salad, consider adding more jalapeños, or incorporating a dash of hot sauce or red pepper flakes to the dressing.

Yes, you can substitute the Greek seasoning with other seasoning blends such as Italian seasoning, taco seasoning, or a combination of dried oregano, garlic powder, and onion powder for a similar flavor profile.

Yes, this recipe is both vegetarian and vegan as long as you ensure the Greek seasoning does not contain any animal-based ingredients, such as dairy or cheese.

This salad is naturally gluten-free, as it does not contain any wheat or gluten-based ingredients. However, always check the labels of the seasoning and other packaged products to ensure they are gluten-free.

To prevent avocado from browning, you can add a bit more lime juice or place the avocado in an airtight container with the pit still inside. However, it's best to add the avocado right before serving to preserve its freshness.

Cook Time: 45 minutes