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Roasted Summer Corn Salad

Roasted Summer Corn Salad

Author: Mommy Hates Cooking

Meal Type: Salad

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time:

Total Time:

Servings: 8 serving

Calories: 41 kcal per serving

Ingredients

  • 4 Ears - Sweet Corn
  • 1 ½ Tbsps - Pompeian Smooth Extra Virgin Olive Oil (Divided)
  • 1 Tsp - Garlic Salt
  • Foil
  • ¼ Cups - Red Onion
  • ½ Cups - Cherry Tomatoes
  • ⅛ Cups - Fresh Chopped Cilantro
  • 1 Clove - Garlic
  • Tsp - Garlic Salt
  • Fresh Shredded Mozzarella

Instructions

  1. Begin by combining 1/2 Tbsp Olive Oil with the 1 Tsp of Garlic Salt, then brush on each ear of corn.  Wrap the corn in the foil and cook on the grill or in a skillet for about 5 minutes on each side until lightly roasted.
  2. Once the corn is done, cut it off the cob and add to a medium sized bowl.
  3. In a small skillet spray with non-stick cooking spray and add another 1/2 Tbsp Olive Oil.  Then, add in the onion and let this cook for about 5 minutes until soft.
  4. Add the cooked onion in the bowl with the corn.
  5. Mix in the tomatoes, cilantro, and garlic.
  6. Add in garlic salt to taste.
  7. Top with fresh Mozzarella.
  8. Chill for at least 2 hours in the fridge and serve.

Nutrition

Energy: 41 kcal | Total Fat: 3 g | Saturated: 2 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 8 mg | Total Carbs: 1 g | Fiber: 0 g | Sugars: 0 g | Proteins: 3 g | Sodium: 583 mg | Polyunsaturated: 0 g | Monounsaturated: 2 g

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