Sunday, September 18, 2011

Simply Nuts for Roasted Corn Salad

I decided I'd like to try to emulate this crunchy and nutty roasted corn salad when I fell in love with it at Fresh To Order Restaurant.  When I made it the first time, I tried to keep it extra simple by using canned corn kernels...wasn't quite what I wanted.  So, I roasted some corn on the cob in the oven (see my super-easy recipe below) and was much happier with the results!  In addition, I decided the taste and color were better preserved by not tossing the salad with dressing or oil. (The little bit of oil applied to the corn before roasting is just enough oil for the salad.)  Also, keeping the onions and seasonings to a minimum emphasized the flavor of the roasted corn.

I know you'll find this salad absolutely delicious as I did!  Because it's so filling, you really don't need very much as a side dish.  The generous serving of nuts makes it wonderful and unusual (you could omit them if necessary).
                                          So Crunchy and Satisfying...
                              You'll Go Nuts for This Roasted Corn Salad!

Serves 4 to 6


  • 2 c. kernels from roasted corn on the cob (about 3 ea. fresh corn cobs)*
  • 3/4 c. long strips of coarsely grated carrot (I used prepackaged)
  • 1/4 c. chopped sweet red bell pepper
  • 1/2 TB chopped red onion
  • 1 TB (tops only!) chopped green onion
  • 1/2 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 c. canned, salted mixed nuts (reserve and add right before serving)

*The Oven-Roasted Corn on the Cob

Preheat oven to 375ยบ.  Shuck and clean the corn on the cob (three each for this recipe). Apply a little olive oil to a paper towel and rub on each corn cob (I got this idea from my son-in-law!).  Place the corn cobs on a foil-lined baking pan with shallow sides.  Roast the corn on the middle rack in the oven about 35 minutes or until the corn is a light-golden brown.  (Flip the corn over halfway through roasting time to assure browning on both sides.)


Cut the corn from the cobs and mix with all the other ingredients, except the nuts.  (You can refrigerate this salad about a day ahead without the nuts.) Toss the nuts into the salad right before serving.  Enjoy every crunchy bite!

Printable Recipe

What's That Got to do with This?

Well, this sweet girl (and her brother) have been keeping me busy lately...not as busy as her parents, of course!  This photo was taken at two weeks.  My precious granddaughter is now almost seven weeks old. As you can see, she's very prissy.  She was 5 lbs., 13 oz. at birth; and now at almost seven weeks old, she weighs about 10 lbs!  This girl didn't waste any time putting on the weight!

                              She may be a redhead like...guess who?

 I know you love to eat darling, but you may have to wait a while for that corn salad!


  1. Oh my goodness! Your granddaughter is so beautiful! I just love those little hands and the way she is holding them!

    Your corn salad recipe sounds wonderful! I bet the roasted corn is really good in this, and the nuts would add a nice flavor and crunch!

  2. @Dulce Dough - Thanks Jill! I love the way she holds her hands too...she does all the time and it just cracks me up! Of course, I'd like to think it's like me, because my parents said as a child everyone commented that I always held my cornbread with my pinkie up!

    I'm really excited about the salad and that I feel I "cracked" the recipe from the restaurant (or close to it)!

  3. Oh, your new granddaughter is precious!!!

    I had a corn and black bean salad for dinner tonight while the rest of the family will eat leftover flank steak. Roasted corn sounds fabulous...and I love all the ingredients in your beautiful salad~

  4. Great idea for a salad. Love the combination of roasted corn and nuts. Bookmarked!

  5. @Lizzy - Oh, thanks Lizzy! She's such a doll! I may be having corn salad for dinner myself tonight! Thanks again!

  6. @Cheryl and Adam @ - I thought it was so unordinary when I first had the corn salad with the nuts...hope you enjoy! Thanks!

  7. Precious indeed! And thank you for sharing this delicious recipe! I'm hungry again (we just finished dinner a couple of hours ago). always. Much love from Austin!

  8. @Monet - Thanks Monet! She's a true pleasure! Hope you love this recipe as much as I do!

  9. Your granddaughter is an absolute doll! So precious. :)

  10. @Tori - Welcome! Thanks! We love the prissy little thing! Have a great rest of the week!