You can make this easy, delicious, and colorful salad anytime since frozen corn works well for this recipe. Adding cooked black beans makes this into a formidable and satisfying salad - Lima beans, kidney beans, great northern, etc also make excellent choices. Roasted corn salad may be made a day or two ahead - in fact it improves on standing for a few hours; perfect for lunch boxes too.
Note: If you don't want to fire up the oven just to roast the corn, try toasting them in a skillet over high heat - just stir and shake the kernels with a little oil and a pinch of salt until lightly browned. Proceed with the rest of the recipe as given. Bon appetit!
3 cups fresh or frozen Corn kernels, roasted
1 cup diced fresh Tomatoes (regular or cherry type)
1 cup diced Jicama (optional)
1-2 cups cooked beans (optional)
1 Jalapeno or Serrano Chile, seeds removed and minced
1 Clove Fresh Garlic, finely minced
1 large Shallot or 1 small Red Onion, minced
1-2 fresh Limes, juiced
1/2 tsp Sea Salt
Freshly ground Black Pepper
1 bunch Cilantro/Parsley, chopped
1 Tbsp Extra Virgin Olive Oil
Heat the oven to 400 degrees F.
Oil a baking pan with rim; place the corn kernels in the pan in an even layer, sprinkle with a little pinch of salt and bake until lightly roasted - about 20 minutes. Stir two or three times during roasting for even cooking.
Remove corn kernels from the oven and let cool slightly; pour into a large bowl while still warm.
Add the rest of the veggies, herbs, and beans if using, to the corn.
Sprinkle with the salt, pepper, lime juice to taste and the oil. Mix well.
Store in a tightly covered container in the fridge until serving.
Serve cool or at room temperature. Enjoy!!