I've mentioned this before but we support a local farm by purchasing shares in their crop sharing program (CSA). From our CSA baskets last year, we received an overwhelming amount of corn. I entered into the winter with 4 gallon size bags of corn in the freezer. But it's totally fine, because corn freezes really well. In fact, I just used some the other day and it tasted delicious. So get your summer corn and freeze it down. Saves a ton of money. Now back to this recipe. I created this recipe because I wanted to use some of our corn, but also I was looking for an easy side dish. Oh my, was this good. It starts with the dressing. Here's how I did it:
Roasted Corn and Tomato Salad:
2 tbsp organic lime juice, fresh squeezed
1 tbsp peanut oil
1 tbsp organic agave nectar
1/4 chipotle chili powder
2 cups corn
1 cup organic cherry tomatoes, halved
1 tsp dried cilantro
3 organic green onions, chopped
salt & pepper to taste
Directions: Preheat the oven to 400 degrees. In a small bowl add the lime juice, peanut oil, agave, and chili powder and whisk until combined. It will probably separate, just whisk it again right before you add it to the salad. Pour the corn onto a baking sheet, sprinkle with a little salt, and roast for 10-12 minutes, turning half way through, until the corn starts to turn golden brown (not all of the corn will turn color, and that's ok). Do not add any oil or anything to the corn, this is a dry roast. While the corn is roasting, add the tomatoes, cilantro, and green onions to a large bowl. Once the corn is done, add it to the bowl of veggies. Whisk the dressing one more time and add to the corn salad. Stir to combine and let sit for at least 15 minutes before serving. Season with salt & pepper to your taste.
Tip: This can totally be made the day before if you are looking to get a jump start on tomorrow's dinner. I recommend taking it out of the fridge a couple of hours before serving just to take the chill off. We had leftovers, which I tried the next day and I prefer this salad room temperature instead of cold. But it's totally up to you.
I served this with coconut shrimp tacos and it was delicious. Other types of tacos (Beef or chicken) as well as various types of fajitas would also go well with this. Some other ideas, grilled chicken, steak, or fish. You could double this dressing and use it as a marinade for the meat. That is a time saving idea that I do quite frequently. Want to do a meatless dinner? Black bean or roasted vegetable quesadillas would be a perfect main meal for this side dish.