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Roasted Corn Chopped Salad with Lemon Vinaigrette
For a simple side dish nothing beats this Roasted Corn Chopped Salad with Lemon Vinaigrette! Less than 10 ingredients and done it minutes!
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Author
Jennifer Draper
Ingredients
1
can Del Monte Sweet Corn
2
romaine hearts
1
shallot
1/4
cup
slivered basil leaves
1/4
cup
crumbled feta
1/4
cup
fresh lemon juice
from one large lemon
2
tablespoons
mustard
2
tablespoons
honey
3
tablespoons
olive oil
Instructions
Drain and pat corn dry
Add 1 tablespoon of the oil to a skillet and heat to searing hot
Add corn carefully and let roast in skillet for 6-8 minutes, stirring only occasionally, until it develops a nice brown caramelization
Remove from heat and let cool
Finely chop romaine lettuce and add to large bowl along with thinly sized shallots and crumbled feta
Add cooled corn
Whisk together lemon juice, mustard, honey and remaining 2 tablespoons of olive oil to make the dressing
Drizzle on salad as desired and toss
Serve immediately