Roasted Southwest Corn Salad Recipes

ROASTED CORN SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the kernels off the corn cobs using a sharp knife. Toss with 1 tablespoon of the oil and a generous pinch of salt and pepper. Spread out on to a baking sheet and roast, stirring occasionally, until lightly browned, about 30 minutes.
• Whisk the vinegar and mustard together in a large bowl. While whisking, slowing drizzle in the remaining 1/4 cup oil and with season with salt and pepper. Add the roasted corn, tomatoes, basil, scallions and beans and toss well.

ROASTED SOUTHWEST CORN SALAD

Steps:

• Preheat oven to 400 degrees.
• Toss corn kernels with olive oil, spread on sheet pan and place in oven. Cook for 20 minutes stirring at several intervals so corn browns more evenly.
• When ready, remove corn from the oven and allow to cool for 10 minutes.
• Mix together vegan mayo, nutritional yeast, lime juice, diced onion and chipotle chili powder together. Taste and add salt and pepper as desired.
• When corn is cooled, combine with remaining salad ingredients. Just before serving, add the mayonnaise and mix well.
• Top the corn salad with avocado slices and pumpkin seeds and garnish with lime wedges and cilantro.

SOUTHWEST CORN SALAD

Steps:

• In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, salt and cumin; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour or until chilled.

ZESTY SOUTHWEST CORN SALAD

Steps:

• Combine corn, tomatoes, bell pepper, and onion in a large bowl.
• Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne together in a small bowl. Add dressing to corn mixture just before serving and toss well.