Recipe by Gitty Friedman

Spicy Roasted Corn Salad

Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Egg

Ingredients

Spicy Roasted Corn Salad

  • 15 ounces canned corn, such as Gefen (or fresh)

  • 1 tablespoon olive oil

  • 1 teaspoon salt plus more to taste, divided

  • 1/2 teaspoon black pepper plus more to taste, divided

  • 1 teaspoon chili powder

  • 1 teaspoon garlic powder

  • 1 and 1/2 teaspoons smoked paprika

  • 1/4 cup pickle juice

  • 1/2 cup mayonnaise

  • 1 teaspoon mustard

  • 1 teaspoon parsley

  • 1 teaspoon dill

  • 1 cube Gefen Frozen Garlic

  • 8 ounces romaine lettuce

  • 1 red pepper, diced

  • 5 mini gherkins, such as Gefen, diced

  • 1 purple onion, diced

Directions

1.

Drain corn and dry on a paper towel.

2.

In a large bowl, mix corn with oil, one teaspoon salt, 1/2 teaspoon pepper, chili, garlic, and paprika.

3.

Line a baking sheet with Gefen Parchment Paper. Spread out corn on baking sheet and roast at 400 degrees Fahrenheit until brown, about 20 minutes.

4.

In a small bowl, mix together pickle juice, mayo, mustard, salt, pepper, parsley, dill, and garlic.

5.

Place lettuce in a bowl. Add corn and diced veggies. Drizzle dressing on top.

About

Styling and photography by Mirel Freylich

The Voice is a popular community magazine servicing Lakewood, Jackson, Toms River, Manchester and Howell. Entertaining, informative, relevant and high quality content is enjoyed by tens of thousands every week.
www.thevoiceoflakewood.com
WhatsApp 732-719-5348

Spicy Roasted Corn Salad

Please log in to rate

Reviews

When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments