Roasted Corn Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
125
protein 
3 g
sodium 
284 mg
carbohydrates 
24 g
fat 
3 g
fiber  
3 g
cholesterol 
0 mg
Servings 
6 (½ cup ea.)
Ingredients 

2 cups fresh corn, cut from cob
½ cup diced red onion
⅓ cup diced red bell pepper
1 Tbsp extra virgin olive oil
¾ tsp sea salt
¾ tsp dry oregano
¼ tsp freshly ground black pepper
1 Tbsp cane sugar
1 Tbsp fresh chopped cilantro
1½ tsp fresh lime juice

Instructions 
  1. Preheat oven to 350F. In a medium bowl, combine corn, onions, red pepper and olive oil. Spread on baking sheet and roast in oven for 10 to 15 minutes until caramelized or light brown in color.
  2. Combine with remaining ingredients and mix well.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.