This simple salad is one that you can prepare when you think you have no salad ingredients at hand because it uses simple ingredients including…wait for it….canned corn.

This recipe was developed by my youngest daughter, Davida.  We had an ongoing friendly disagreement.   I was certain that a good corn salad recipe required fresh or grilled corn and she was determined that she could create a recipe with canned corn that was just as good.

I was wrong and she was right.

Davida developed a roasted corn recipe that uses canned corn and is even better than any grilled corn salads we have enjoyed in the past.  It has excellent texture and taste.  It is simple and it is delicious. Best of all, it can be served hot, cold or at room temperature.

INGREDIENTS
2 cans of sweet corn
1-2 scallions or 1 small diced red onion
1/2 cup diced peppers (or roasted peppers) (optional)
salt
lemon or lime
black pepper
paprika or cajun seasoning (optional)
cinnamon
agave syrup, honey or brown sugar
fresh parsley, scallions or dill (optional)

 

DIRECTIONS
Preheat oven to 425 degrees F.
Drain corn.
Spread corn, onion and peppers in a thin layer on a parchment or foil-covered roasting pan.
Lightly sprinkle salt, black pepper, cajun seasoning and cinnamon over the vegetables. Lighly drizzle lemon/lime juice and agave syrup/honey/brown sugar over the vegetables.
Roast in oven for 35-45 minutes until corn is golden brown and crisp.

Toss with fresh scallion, parsley or dill and enjoy!