Roasted Corn Salad

Roasted Corn Salad

Corn or maize was first cultivated by the indigenous people of Mexico over 7,000 years ago. It migrated through North to South America. It was introduced in Europe by Christopher Columbus. Native Americans bred corn from wild grasses and taught European settlers how to grow it.

A favorite vegetable, we added ripe tomatoes, avocado, parsley and Villa Graziella Organic Extra Virgin Olive Oil for a simple & delicious salad or side dish. Makes approx. 6 servings

Easy Ingredients

  • 4 ears of fresh corn on the husk

  • 1 tablespoons Villa Graziella Organic Extra Virgin Olive Oil

  • 2 cup cherry tomatoes, quartered

  • 1 large ripe avocado quartered

  • 2 tablespoons fresh parsley finely chopped

  • 1 teaspoon fresh cracked black pepper

  • 1 teaspoon coarse sea salt

Simple Directions

  1. Soak corn on husks for 1-2 hours in cold water

  2. Roast ears over medium heat-5 minutes on each side

  3. Remove from grill, place in a sturdy brown paper bag

  4. Allow corn to steam in the closed bag 10 minutes

  5. Cool corn & shuck from husks-which make great garden compost

  6. Mix corn with tomatoes & avocado

  7. Drizzle veggies with olive oil

  8. Sprinkle chopped parsley & combine

  9. Season to taste with pepper & sea salt

  10. Serve & enjoy!


RecipesChristi SinclairComment