Roasted corn salad

Course: SaladsCuisine: Mexican, AmericanDifficulty: Easy

Servings

3-4

servings

Pre5p time

minutes

Cooking time

minutes

Where palette meets palate. Nothing says summer like corn. The bright colors of the various ingredients offer a pleasing complement to the gentle flavors.

Ingredients

4-5 corn cobs, depending on size, enough to produce 4 cups (1L) of corn kernels
Large tomato, diced
Large handful of basil, cut
A few leaves of radicchio lettuce, sliced
1/3 cup (80 mL) feta cheese, cubed; or equivalent amount queso fresco, crumbled
1 avocado, pitted, cubed
1/4 cup (60 mL) olive oil
2 Tbsp (30 mL) lime juice
1 tsp (5 mL) honey
1/4 tsp (1 mL) smoked paprika
Salt
Torn lettuce leaves

Directions

Bring the corn to boil.
While the corn is boiling, prepare the tomato, basil, radicchio and avocado.
Whisk together in a small bowl the oil, lime juice, honey, paprika and salt.
When the corn is boiled, remove from the water and pat dry. Roast over an open flame or grill under kernels are blackened. Allow to cool, then with a knife scrape the kernels from the cobs. Toss with other ingredients in a large bowl and serve over a bed of torn lettuce leaves.