Roasted Corn Salad (WF copycat)

We went to Whole Foods last week (our monthly treat) and picked up some pretty tasty corn relish. Kenneth and I ate almost the whole container in the car on the way home! However, at $8.00 for a 16 ounce tub, it isn’t something I’ll be likely to purchase in the future. Lucky for me, Whole Foods lists ALL of their ingredients on their deli item labels. I ended up making a MUCH cheaper version that is absolutely delicious, and I think my husband just fell in love with me all over again. 😛 Check it out, make it, tweak it to fit your style, and let me know what you think!

Roasted Corn Salad

Ingredients:

6 c. of frozen sweet corn

1/2 c. oil (approximately, I forgot to measure!)

1 vidalia onion, diced

1/2 c. diced green bell pepper

1 Tbs minced fresh parsley

1 tsp minced fresh basil

2 garlic cloves, minced

3/4 c. halved cherry tomatoes

2 inch piece of jalapeno, seeded and finely chopped

1 tsp salt

1 tsp pepper

4 Tbs white wine vinegar

1 tsp lime juice

Directions:

1. Toss corn in oil and spread out on a baking sheet. Roast in oven on low broil until slightly browned.

2. Remove from oven and mix with remaining ingredients.

3. Try not to eat half the bowl immediately.

It is a REALLY simple recipe, but here are some shortcuts and tips to make it even easier.

-Let the corn thaw slightly before tossing with oil. Otherwise you just end up with a big frozen chunk of corn.

-Put your parley, basil, jalapeno, and seeded jalapeno in the food processor. Pulse until finely chopped.

-This salad is delish hot or cold, and is even better the second day.

-It’s not just a salad, try it on a taco or burger as well!

My version cost somewhere around $4-$5 to make about 10 cups. That would have cost me $40 at Whole Foods! This salad is definitely a keeper, I just need to remember to make 2x as much next time!

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