I found some corn over the weekend at our local supermarket, and although corn this early is typically not as sweet, I bought it anyway and decided to roast it in the oven to give it some sweetness.
I bought 5 ears of corn...they were 5 for $2...and removed the husks and silks. Some extra virgin olive oil was poured over them and then they were seasoned with salt.
The ears were oven roasted at 350 degrees until they took on a golden brown color...it took about 20 minutes.
Next, when the ears were cooled, I cut off the the kernels and set them aside.
Then I added my other vegetables...1/2 a red onion, grape (or cherry) tomatoes and cilantro, plus a can of drained and rinsed black beans.
I made a dressing of fresh squeezed lime juice from 2 limes, and then cumin, chili powder and some onion powder to taste, and while whisking these ingredients together I poured in a stream of extra virgin olive oil, about 1/3 of a cup. The salad was tossed with the dressing and then some feta cheese was added, (add as much as you like) and seasoned with salt and pepper.
I actually made this for dinner last night to celebrate Cinco de Mayo, Chris and the kids put it on their tacos. But today when I was shooting my photos I tasted it again, and I think it is even better than yesterday since it sat in the frig overnight.
This is a great side dish for summer grilling or you can add maybe some grilled chicken to the salad and have it as a main dish. Either way just make sure to put the salad together at least 4 to 6 hours before serving so it has time to marinate.
Hope you all had a wonderful weekend and a fun Cinco de Mayo if you celebrated.
Wishing you a super start to your week!
Special note...thank you to my friend Shari for the darling glasses!
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