Roasted Red Corn Salad

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.

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:

Ingredients:

  • 1 Tbsp. olive oil
  • 4-5 ears of red corn roasted, then cut off the cob
  • 1 Tbsp.┬áCajun┬áseasoning, 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

Directions:

  1. 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.
  2. Meanwhile, prepare the other ingredients and add to a big mixing bowl. Stir to combine.
  3. When the corn is done (it should have some dark brown almost black spots), allow to cool so that you can handle.
  4. 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!

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