Oven Roasted Corn Salad
Ingredients
-
4
ears
corn
-
50
g
sundried tomatoes
-
12
pieces
kalamata olives
-
100
g
feta cheese
-
¼
cup
fresh parsley
-
1
pinch
black pepper
-
½
piece
lemon or lime juice
-
1
tbsp
extra virgin olive oil
Instructions
- Roast the corn the day before for better results.
- Preheat the oven to 400°F.
- Place corn in a single layer on a cookie sheet or oven rack and bake for 35-40 minutes until soft.
- Remove corn from the oven, let it cool for a few minutes, then peel down the husks.
- Remove kernels from the cobs and refrigerate to cool completely, preferably overnight.
- When the corn is cold, combine it with the other ingredients in a mixing bowl.
- Blend everything to combine and serve immediately, garnished with parsley and a slice of lime if desired.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
8g
Sodium
500mg
Cholesterol
20mg
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