Corn is an artificial crop that originated 7,000 years ago. Historians believe people in Central Mexico created corn. It was made from a wild grass species known as teosinte. Over time, Indians in North and South America started growing corn as a food source, and its popularity kept growing. Corn is still prevalent and can be used in dishes like roasted corn salad.
Roasted Corn Salad is sweet, tart, and so darn delicious. It's made by roasting fresh ears of corn, then removing the sweet kernels from the cobs and tossing them with romaine lettuce, bright cherry tomatoes, bell peppers, fresh lime juice, apple cider vinegar, cilantro, chili powder, cumin, salt, pepper, jalapeño, and sugar-free sweetener. But we couldn't stop there. We served the corn salad with a zesty, creamy avocado sauce and sliced avocados to take the flavor of the corn salad over the top.
Is corn salad good for health?
Yes, corn is good for health. Corn contains lots of vitamin C. Vitamin C plays a role in protecting cells against damage and can play a role in preventing chronic illnesses such as heart disease, diabetes, and cancer. Corn also contains the carotenoids lutein and zeaxanthin. These carotenoids are beneficial for eye health. Specifically, they can prevent the lens from being damaged. In contrast, cilantro can remove heavy metals from the body and help protect it from oxidative stress. Cilantro can also help you sleep better and reduce anxiety.
Is it better to boil or roast corn?
It is much better to roast corn. Since corn is burned at a high temperature, it gets even sweeter than its boiled counterparts.
Is corn good for losing belly fat?
Although corn can stimulate weight loss, it does not affect belly fat. Therefore, corn is not suitable for losing belly fat.
Is it OK to eat corn everyday?
No, it is not OK to eat corn every day. Eating corn every day can lead to weight gain. It's best to eat corn in moderation.
Ingredients
2 tablespoons Olive Oil
4 ears of Fresh Corn, husks removed
1/2 teaspoon Sea Salt
1/4 teaspoon Black Pepper
1/4 cup Red Onion, minced
1/2 cup Cilantro, chopped
2 tablespoons Jalapeño, minced
1 cup Cherry Tomatoes, cut in half
4 Baby Bell Peppers, sliced
1 Avocado, sliced
1 head Romaine Hearts, chopped
1 tablespoon Apple Cider Vinegar
Juice of 1 Fresh Lime
1 teaspoon Sugar-Free Sweetener
1/4 teaspoon Cumin
1/2 teaspoon Sea Salt
1/4 teaspoon Black Pepper
1 teaspoon Chili Powder
2 tablespoons Fresh Lime Juice
2 tablespoons Water
1 medium Avocado, diced
1/4 cup Cilantro Leaves
1/2 teaspoon Sea Salt
1/4 teaspoon Black Pepper
1 clove Garlic, chopped
Instructions
Preheat the oven to 425 °F, and line a baking sheet with parchment paper
Place the corn onto the lined baking sheet, coating them with olive oil, salt & pepper, roast them for 7-10 minutes
Turn the corn over with a pair of tongs and roast them for an additional 7-10 minutes.
Remove the corn from the oven, letting them cool slightly before cutting the kernels off the cob and placing them into a bowl.
Add the red onion, tomatoes, peppers, cilantro, jalapeño, lime juice, apple cider vinegar, chili powder, cumin, salt, black pepper, and sugar-free sweetener and toss to combine. Set the corn salad aside.
Place the lime juice, water, avocado, cilantro leaves, salt, black pepper, and garlic into a blender and blend until smooth.
Pour some avocado lime sauce on one side of a serving platter.
Add the corn salad, sliced avocado, and romaine leaves to the other side of the serving platter and serve.
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