Vegetables

Roasted Corn Salad

Prep Time: 15 min

Cook Time: 30 min

Difficulty: Beginner

Whether it's an impromptu party or a covered-dish meal, here's a side the crowd will love. Bring summer right to your table with our delicious Roasted Corn Salad.

Instructions

Step 1: Preheat recteq to 400°F and place the Sear Kit inside, grate side up.
Step 2: Place cleaned corn on Sear Kit and roast until corn has a little char on all sides (about 15-20 minutes). Cut the onions and limes in half and place on the Sear Kit until both are charred (about 15-20 minutes).
Step 3: On cutting board, dice cucumbers and place in large mixing bowl, cut avocados in half and remove the seed, then dice the avocado and place into mixing bowl.
Step 4: Slice cherry tomatoes in half and place in mixing bowl with oil, Ben's Heffer Dust, and Chef Greg's 4 Letter Rub and mix well.
Step 5: Once corn, onion and lime are done roasting, remove from recteq and allow to cool. Cut the kernels from the cob and place in mixing bowl, rough chop onion and squeeze lime in mixing bowl and mix well. Top with cilantro and serve.

Ingredients

Serving Sizes

Roasted Corn Salad

3 each Ears of Corn, cleaned
¹/₂ each Red Onion, cleaned
1 ¹/₂ each Limes
¹/₂ each Cucumber(s), diced coarse
1 each Avocado
¹/₂ pound(s) Cherry Tomatoes
1 ¹/₂ tablespoon(s) Olive Oil
¹/₂ tablespoon(s) Ben's Heffer Dust
¹/₂ tablespoon(s) Chef Greg's 4 Letter Rub
1 tablespoon(s) Cilantro, diced coarse

Tools Needed

Cutting Board
Knife
Large Mixing Bowl
Sear Kit

Step 1: Preheat recteq to 400°F and place the Sear Kit inside, grate side up.
Step 2: Place cleaned corn on Sear Kit and roast until corn has a little char on all sides (about 15-20 minutes). Cut the onions and limes in half and place on the Sear Kit until both are charred (about 15-20 minutes).
Step 3: On cutting board, dice cucumbers and place in large mixing bowl, cut avocados in half and remove the seed, then dice the avocado and place into mixing bowl.
Step 4: Slice cherry tomatoes in half and place in mixing bowl with oil, Ben's Heffer Dust, and Chef Greg's 4 Letter Rub and mix well.
Step 5: Once corn, onion and lime are done roasting, remove from recteq and allow to cool. Cut the kernels from the cob and place in mixing bowl, rough chop onion and squeeze lime in mixing bowl and mix well. Top with cilantro and serve.

Chef Pairings

This salad is perfect served chilled or room temperature and goes fabulously with any lunch or dinner. Pair it up with your favorite summertime cooks for a colorful plate they can't resist.