Simply Nuts for Roasted Corn Salad - By Bonnie Banters

Serves 4 to 6


  • 2 c. kernels from roasted corn on the cob (about 3 ea. fresh corn cobs)*
  • 3/4 c. long strips of coarsely grated carrot (I used prepackaged)
  • 1/4 c. chopped sweet red bell pepper
  • 1/2 TB chopped red onion
  • 1 TB (tops only!) chopped green onion
  • 1/2 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 c. canned, salted mixed nuts (reserve and add right before serving)

*The Oven-Roasted Corn on the Cob

Preheat oven to 375º.  Shuck and clean the corn on the cob (three each for this recipe). Apply a little olive oil to a paper towel and rub on each corn cob (I got this idea from my son-in-law!).  Place the corn cobs on a foil-lined baking pan with shallow sides.  Roast the corn on the middle rack in the oven about 35 minutes or until the corn is a light-golden brown.  (Flip the corn over halfway through roasting time to assure browning on both sides.)


Cut the corn from the cobs and mix with all the other ingredients, except the nuts.  (You can refrigerate this salad about a day ahead without the nuts.) Toss the nuts into the salad right before serving.  Enjoy every crunchy bite!

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