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Roasted Corn Chopped Salad with Lemon Vinaigrette Recipe

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4.2 from 46 reviews

This vibrant Roasted Corn Chopped Salad with Lemon Vinaigrette combines sweet, caramelized corn with crisp romaine, fresh herbs, and tangy feta cheese. The lemony honey-mustard dressing adds brightness and a touch of sweetness, creating a refreshing and easy-to-make salad perfect for a light lunch or as a side dish.

  • Total Time: 18 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 1 can Del Monte Sweet Corn (drained and patted dry)
  • 2 romaine hearts, finely chopped
  • 1 shallot, thinly sliced
  • 1/4 cup slivered basil leaves
  • 1/4 cup crumbled feta cheese

Lemon Vinaigrette

  • 1/4 cup fresh lemon juice (from one large lemon)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 3 tablespoons olive oil (divided: 1 tablespoon for cooking and 2 tablespoons for dressing)

Instructions

  1. Prepare the Corn: Drain the canned sweet corn and pat it dry with a paper towel to remove excess moisture, ensuring it roasts properly.
  2. Heat the Skillet: Add 1 tablespoon of olive oil to a skillet and heat it over medium-high heat until it is searing hot.
  3. Roast the Corn: Carefully add the dried corn to the hot skillet. Let it roast undisturbed for 6-8 minutes, stirring only occasionally, until the corn develops a beautiful brown caramelization and a slightly smoky flavor.
  4. Cool the Corn: Remove the skillet from heat and set aside the roasted corn to cool to room temperature.
  5. Prepare the Salad Base: Finely chop the romaine hearts and place them into a large mixing bowl. Add the thinly sliced shallot and crumbled feta cheese to the bowl.
  6. Add the Corn: Once cooled, add the roasted corn to the salad bowl with the other ingredients.
  7. Make the Dressing: In a small bowl, whisk together the lemon juice, Dijon mustard, honey, and the remaining 2 tablespoons of olive oil until well combined and emulsified.
  8. Toss the Salad: Drizzle the lemon vinaigrette over the salad ingredients in the bowl. Toss gently to ensure everything is evenly coated with the dressing.
  9. Serve: Serve the salad immediately for the freshest taste and texture.

Notes

  • Roasting the corn adds a delicious smoky and caramelized flavor that sets this salad apart.
  • For added texture, you can sprinkle toasted nuts like pecans or walnuts on top.
  • If you prefer a spicier dressing, add a pinch of crushed red pepper flakes.
  • This salad is best served fresh but can be refrigerated for up to 1 day without the dressing.
  • Substitute basil with fresh cilantro or parsley for a different herb flavor.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Salad
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/roasted-corn-chopped-salad-with-lemon-vinaigrette-recipe/