Corn has become one of my favorite starches these days with how filling it is and how easy it is to prepare. Lately I have been really into roasting corn, I think it gives it a deeper flavor and makes this salad pair well on top of turkey burgers, tacos, or on its own as a light lunch.
Begin by preheating your oven to *375 degrees, while it is warming up take out 2 cups of frozen corn and place it in a microwave safe bowl with 2 teaspoons of water for *2 minutes or until you can break apart the clusters of kernels to roast evenly.
Lightly grease cookie sheet with 1 tablespoon of olive or canola oil using your fingers or a paper towel to spread the oil evenly on the pan. Spread undrained microwaved corn onto the pan and roast for 10 minutes. Flip the corn at 10 minutes so that the corn will roast evenly on both sides and then bake for an additional 8 minutes.
While your corn is roasting begin to chop the remaining ingredients into small pieces and dump into your serving bowl.
- 1/2 tomato
- 8 pieces of cilantro (I use the stem and leaves)
- 1 avocado
- 1 leaf of kale (minus the stem)
- 1.5 tablespoons of lime juice
- 2 teaspoons of olive or canola oil
- 1/2 clove of garlic
- Black pepper and Sriracha to taste
When your corn has finished roasting add it into the serving bowl and mix ingredients until ingredients are mixed evenly. Serve and enjoy!
*Oven and microwave cooking times vary, please watch your appliances carefully while cooking for your safety.