Corn Salad, nothing says summer like roasted corn on the cob! This Fresca Roasted Corn Salad recipe is so easy and quick to prepare and is bursting with fresh, bright flavors and juicy textures! It’s an infusion of sweet, savory, spicy, smoky and it’s absolutely succulent! Use it as a dip with tortilla chips, in your favorite burrito bowl, spoon it over chicken/fish or eat it on it’s own!

For this recipe, grill and char the corn on the BBQ. First spray or brush the corn ears lightly with olive oil and place on a hot grill. Turn the corn occasionally and cook for a total of 10-15 minutes, until the kernels are caramelized and charred.

When cool enough to handle it, cut the corn kernels off the cob. Then mix the kernels with the rest of the ingredients and that’s it! I use lots of fresh herbs that lend a fresh and unique deliciousness to this salad. Let the corn salad rest for one hour so the flavours infuse and then enjoy!

Fresca Roasted Corn Salsa

Servings

Ingredients

Salsa

• 3 Ears Corn I seared mine on the BBQ
• 1 Shallot chopped
• 1 Cup Cucumber chopped
• 1 Cup Celery thinly sliced
• 1 Clove Garlic minced
• 2 Tablespoon Fresh Oregano chopped
• 2 Tablespoon Fresh Thyme chopped
• 2 Tablespoon Fresh Basil chopped
• 2 Tablespoon Fresh Oregano chopped
• Fresh flat leaf parsley chopped For garnish
• 1 Tablespoon Oil Used to lightly brush the corn cobs

Vinaigrette

• 2 Tablespoon olive oil
• Juice of 1 lime
• 1/2 Teaspoon Himalayan salt (or pink salt)
• 1/4 Teaspoon Chill powder Optional
• 1 Teaspoon Cumin powder
• 1 Teaspoon Smoked Paprika
• 1 Teaspoon Maple Syrup or Honey

Servings Ingredients Salsa 3 Ears Corn I seared mine on the BBQ 1 Shallot chopped 1 Cup Cucumber chopped 1 Cup Celery thinly sliced 1 Clove Garlic minced 2 Tablespoon Fresh Oregano chopped 2 Tablespoon Fresh Thyme chopped 2 Tablespoon Fresh Basil chopped 2 Tablespoon Fresh Oregano chopped Fresh flat leaf parsley chopped For garnish 1 Tablespoon Oil Used to lightly brush the corn cobs Vinaigrette 2 Tablespoon olive oil Juice of 1 lime 1/2 Teaspoon Himalayan salt (or pink salt) 1/4 Teaspoon Chill powder Optional 1 Teaspoon Cumin powder 1 Teaspoon Smoked Paprika 1 Teaspoon Maple Syrup or Honey

Instructions

1. Lightly brush or spray the corn with oil and place on a hot BBQ grill. Turn the corn occasionally and cook for a total of 10-15 minutes, until the kernels are caramelized and charred. You can also grill them on broil in your oven but keep a close eye to make sure they don't burn. Set aside to cool.
2. Cut corn off the cob by standing the ear of corn in a medium size bowl and slice down the ear of corn with a knife. The kernels will fall into the bowl. Mix in the rest of the salsa ingredients. Place aside.
3. Whisk together all the ingredients for the vinaigrette and pour over the corn mix. Stir until all combined and the vinaigrette is completely infused.
4. Let the salsa rest for an hour so the flavours meld together and enjoy!