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roasted corn, corn and cucumber salad, cucumber salad, summer recipes, healthy recipes

Roasted Corn and Cucumber Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 8

Ingredients

For the Dressing:

  • ¼ cup plain Greek yogurt
  • ¼ cup mayo
  • 2 tsp Tajin seasoning
  • ¼ tsp Chipotle chili pepper seasoning
  • ½ tsp sugar
  • ½ tsp salt
  • 1 tsp minced garlic
  • juice from one lime

For the Salad:

  • 2 cups roasted corn about 3-4 ears of corn
  • 4 large cucumbers peeled and chopped
  • ½ red onion finely diced
  • ¼ cup fresh cilantro chopped
  • ½ cup Parmesan cheese freshly grated

Instructions

Roasting the Corn:

  1. Set the oven to 350 degrees. Lay a sheet of aluminum foil on a baking sheet. Remove husks from corn and tightly wrap each one in aluminum foil. Lay on the baking sheet and cook for 40 minutes, turning halfway through.

  2. Once cooked, remove the corn from the oven and carefully unwrap the corn from the aluminum foil. Leave the corn on the baking sheet and turn the broiler on high. Broil the corn for 2 minutes, then rotate and broil 2 more. It's done once part of the corn is a nice golden brown.

For the Salad:

  1. In a large bowl, add all the dressing ingredients and mix well.

  2. Next, add the roasted corn, cucumbers, red onion, cilantro and Parmesan cheese. Gently stir until everything is combined.

  3. Taste and adjust salt to liking. Enjoy immediately or cover and place in the refrigerator until ready to serve.

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