We had a lot of extra corn that was purchased for a get together that wasn’t needed. I decided to roast it up and make a salad with it. This is a great dinner, lunch, or side dish. We had ours for dinner and I served it with baked sprouted Ezekiel tortillas broken into chips.
Roasted Corn Summer Salad
Makes 6-8 servings, or more if served as a side
1c rice, approximately 4 cups cooked, cooked and cooled (used Saffron Rice)
4-6c roasted corn, cooled (approximately 6-8 ears of corn roasted, kernels removed)
2 cloves of garlic
4c Campari tomato wedges (approx 8 tomatoes)
sea salt and pepper to taste
1/4-1/3c chopped fresh cilantro
Cajun seasoning, optional
In a large bowl mix together cooked cooled rice and cooled roasted corn. Grate in garlic cloves, add cilantro, and tomato wedges and toss gently to combine. Add optional Cajun seasoning or we like to add it after it is plated as the girls don’t care for it. Enjoy!