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Roasted corn and potato summer salad

August 7, 2017

I typically don't go to the grocery store with a shopping list unless I have invited friends or I plan to make something. I do have my staples but I almost always pick up something different. My every day menu planning happens while I am at the store picking up fresh produce. Sometimes, it could be one ingredient that catches my eye for example Thai basil, lime leaves or fresh eggplants. This time it was fresh local corn and local new potatoes.  Roasted corn salad was on my mind the moment I saw the corn. I think being Indian, we are wired to fire roast our corn. That's how we grew up eating it and the moment I see corn, I smell the roasting corn. I picked up other ingredients that I felt would go with it and it all came together pretty quickly.

 

 

 

Fire roasted local Illinois sweetest of sweet corn for a sweet juicy crunch.

Local new blue potatoes for their beautiful color and creamy taste.

Onions and cucumbers for some crunch.

Cumin flavored black beans and queso fresco for some protein.

Tomatoes for a  juicy bite.

Jalapenos, lime juice, chili powder and cumin powder for a zingy kick.

Garlicky avocado sour cream to round it all up!

 

 

 

 

I made it for the two of us for lunch. You can always double it if you are making it for more.

 

Ingredients:

 

Corn on the cob -1

Blue potatoes - 2 medium sized boiled ( roughly 1/2 cup, any potatoes will do)

Yellow/ sweet onion - 1/2 ( thinly sliced 1/2 cup)

Cucumber - 1/2 diced small (remove seeds if they are big)

Black beans - 1/2 can 

Ground cumin - 1/2 tsp

Queso fresco cheese - 1 oz crumbled ( you could use crumbled feta too)

Tomato - 1 diced small without seeds

Jalapeno - 1 deseeded and finely diced.

Lime - 1

Chilli powder - 1/4 to 1/2 spoon according to taste.

Garlic - 1 small clove

Avocado - 1

Sour cream - 2 tbsp.

Cilantro leaves - 2 tbsp. finely chopped.

 

Procedure:

 

  1. Remove corn husk and silk and roast directly over flame of a gas burner turning every now and then till it is uniformly roasted.

  2. When cool enough to handle, cut the corn off the cobb.

  3. Boil potatoes, peel and dice them.

  4. Chop all the veggies and add them to a large mixing bowl along with the roasted corn and boiled potatoes.

  5. Squeeze the juice of half a lime.

  6. Add chili powder and salt to taste.

  7. In a small blender, add avocado, sour cream, garlic, salt and a little lime juice and blend together.

  8. Transfer salad to a nice serving bowl or into the corn husks like I did :)

  9. Drizzle the avocado cream and crumble some queso fresco and enjoy!

 

 

An Illinois summer served in a corn husk or a bowl if you so prefer!

 

 

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Hi There

I'm Sirisha. I cook simple vegetarian food. You will find Indian vegetarian family recipes and will be privy to my experiments. Happy cooking!

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