I spotted some red corn at Whole Paycheck yesterday, and figured it must be healthier than regular old corn. Look at all the pretty red/purple colors in the corn! Must be healthy. I set out to make a red corn salad.
In fact, it is a little healthier: 350% more antioxidants than yellow or white corn and contains more protein. It has excellent sweet flavor, but was a little more tough–not as juicy as white/yellow corn.
I decided to roast the corn and then cut off the cob and create a salad:
- 1 Tbsp. olive oil
- 4-5 ears of red corn roasted, then cut off the cob
- 1 Tbsp. Cajun seasoning, or equivalent
- 1 can black beans, rinsed
- 1-2 jalapenos, minced
- 3-4 gloves garlic, minced
- juice of 1 lime
- 1/2 of 1 medium red onion, diced
- 1 large tomato, seeded, and diced
- 1 tsp. cumin
- 1/4 cup fresh cilantro, finely chopped
- Roast the corn with the olive oil in a cast iron skillet or on a grill for about 15 minutes, turn every 2 minutes. Add the Cajun seasoning during cooking.
- Meanwhile, prepare the other ingredients and add to a big mixing bowl. Stir to combine.
- When the corn is done (it should have some dark brown almost black spots), allow to cool so that you can handle.
- Add the corn to the bean/tomato mixture and refrigerate. Serve slightly chilled.
I cooked a few shrimp to serve on top for a light refreshing summer dinner!