Colorful Roasted Corn Salad

Colorful Roasted Corn Salad

I came up with this recipe when needing a colorful side dish to go with mild chicken enchiladas and which needed to be low spice, low acid, and without beans, tomatoes, peppers, or onions. Hope you enjoy.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Place carrot in a microwave-safe bowl with 1 cup water. Microwave on high until crisp-tender, about 1 minute. Drain.
  2. Step 2

    Heat 1 tablespoon oil in a skillet over medium-high heat. Add corn and saute until heated through, 3 to 5 minutes. Add zucchini and cook until crisp-tender, 2 to 3 minutes more. Transfer to a large bowl and let cool.
  3. Step 3

    Mix 2 tablespoons olive oil, honey, lemon juice, water, salt, and pepper together to make the dressing. Stir in carrot, corn, zucchini, and celery. Refrigerate or serve at room temperature.