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Wednesday
Aug282013

Roasted Corn Salad

The key to this salad is in the roasted corn.  Roasting the corn brings out its buttery flavor and great deep yellow color.  

Ingredients:  

  • Frozen corn
  • 1/4 c olive oil
  • 1 container grape tomatoes
  • 2 ripe avocados, large diced
  • 1 jalapeño, seeded and small diced
  • 1 lime
  • 1 cup fresh cilantro, chopped
  • 2 T olive oil
  • 2 t red wine vinegar
  • Kosher salt

Directions

Preheat oven to 400 degrees F.  Spray baking sheet with cooking spray.  Spread corn on sheet in one layer. Sprinkle about 1/4 c of olive oil on top of corn and season with kosher salt.  Roast corn until beginning to brown, about 10 minutes.  Remove from oven and let cool completely. 

In large bowl, combine remaining ingredients and stir thoroughly.  Refrigerate at least one hour before serving.  

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