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This is a fresh, flavorful vegetarian salad (tastes particularly amazing next to a plate of enchiladas!)

Easy Smoky Roasted Corn Salad with Avocado & Mozzarella

A quick and easy way to make roasted corn salad! Canned corn is roasted in the oven with smoky spices and added to a crunchy, fresh salad with creamy mozzarella and avocado and a honey lime dressing. Refreshing and vibrant, full of different textures and flavors, this tastes amazing with Mexican food or as a whole meal in itself.
5 from 2 ratings

Ingredients

  • 200 g (7 oz) can of sweetcorn, drained
  • Salt and pepper to taste
  • 1-2 tsp of smoked paprika
  • 1 avocado, chopped
  • 125 g (4.5 oz) ball of fresh buffalo mozzarella, roughly chopped
  • 1 head of romaine lettuce, chopped and rinsed

Honey Lime Dressing

  • 1 tsp honey
  • 2 tsp extra virgin olive oil
  • 2 tsp lime juice
  • 1 small garlic clove, crushed

Instructions 

  • First, heat the oven to 200C / 390F.
  • Brush a baking pan with olive oil.
  • Drain your can of corn and pat the kernels dry with a paper towel. Scatter onto the baking pan. Top with smoked paprika, salt and pepper, and mix around with a spatula to ensure each kernel is coated.
  • Place in the oven, uncovered, for about 25 minutes, until the corn is darkened and a little crispy.
  • While the corn is in the oven, prepare the dressing by whisking all of the ingredients together in a small jug.
  • When the corn is ready, remove from the oven and allow to cool for a few minutes while you start to prepare the salad.
  • Add the lettuce, mozzarella, and chopped avocado to a large bowl.
  • Finally, once it has cooled down just a little, add the corn and then the dressing, and toss to distribute.
  • Serve.

Notes

Nutritional info is based on 1 main meal serving (half of the recipe).
Serving: 1g, Calories: 511kcal, Carbohydrates: 44g, Protein: 23g, Fat: 32g, Saturated Fat: 11g, Polyunsaturated Fat: 18g, Cholesterol: 49mg, Sodium: 573mg, Fiber: 14g, Sugar: 12g