<h1 class="pgc-h-arrow-right" data-track="1" > roasted corn salad</h1>
Mexican-style salads have a kind of endless saying.
Crispy, fresh, colorful, customizable, and often contains roasted corn, which is basically a delicious language.
Let us show you how easy it is to make a freshly made vegetarian grilled corn salad!
This salad is simple and requires basic (customizable) ingredients and 30 minutes to prepare!
If you haven't prepared the seasoning yet, prepare it first (if you don't want to stir the blender, I'll also add a very simple vinaigrette option to the recipe).
Next, prepare the vegetables, roast the sweet potatoes, and then roast the corn.
Friends, it's that simple, hope you enjoy this salad. It is fresh and customizable, satisfying and truly delicious!
This will make your dinner even more delicious, especially with other Mexican-inspired dishes, grilled foods or with protein of your choice.
<h1 class="pgc-h-arrow-right" data-track="17" > roasted corn salad</h1>
A simple 30-minute roasted corn salad perfect for summer parties, paired with a simple vegetarian jalapeno ranch sauce to almost all main courses and top dishes!
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Serving Size: 1 serving
Course: Salad
Type of cuisine: Gluten-free, Mexican, vegetarian
Retention: 2-3 days
<h1 class="pgc-h-arrow-right" data-track="30" > raw material</h1>
1 small piece of sweet potato, diced
1 tablespoon avocado oil
2 whole corn cobs
About 5 cups chopped fresh lettuce (we mixed green lettuce, but spinach, kale or longleaf lettuce can also be used)
1/2 medium red bell pepper diced
1 cup cherry tomatoes, cut into small pieces (halved if cut into small pieces)
1 ripe avocado, diced (optional)
Jalapeno pepper (optional)
<h1 class="pgc-h-arrow-right" data-track="42" > ingredients</h1>
1/2 batch Vegetarian Chipotle ranch seasoning
1/2 cup crushed tortilla (optional)
<h1 class="pgc-h-arrow-right" data-track="45" > production instructions</h1>
If you are not ready for dressing, proceed immediately. Alternatively, you can sprinkle some healthy lemon juice, a small amount of olive oil, salt and pepper on top of the dish to taste and serve.
Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and place the cut sweet potatoes in a baking dish. Mix well with a little oil and bake for 20 minutes until soft. Set aside
At the same time, heat the grill or baking sheet. Once it gets hot, remove the corn husks from the corn and place directly on the grill. Grill, turn from time to time until all sides turn black - about 5 to 8 minutes. Set aside for refrigeration. Note: If there is no grill or baking pan, you can also carefully bake them on an open flame gas stove, often turning them with pliers until the sides turn black.
Let the corn cool a bit, and then carefully cut the corn off with a sharp knife. Set aside
Add the lettuce, add the salad to the salad platter, then the green peppers, cherry tomatoes, avocados (optional), jalapeno peppers (optional), sweet potatoes and roasted corn. Plus, you can put some crushed cornflakes on top.
Serve with vegan ranch seasonings or lemon juice, a dash of olive oil, and salt and pepper. Best eaten when fresh, leftovers are kept in the refrigerator for up to 2-3 days (to keep them fresh).
<h1 class="pgc-h-arrow-right" data-track="53" > notes</h1>
*Nutritional information is a rough estimate calculated using half-batch seasoning formulations and does not contain optional ingredients.
<h1 class="pgc-h-arrow-right" data-track="55" > nutrition (1 out of 4 servings).</h1>
Serving Size: 1 serving
Calories: 223
Carbohydrates: 26.7 g
Protein: 7.2 g
Fat: 11.8 g
Saturated fat: 1.8 g
Sodium: 210 mg
Potassium: 632 mg
Fiber: 4.7 g
Sugar 7.4 g