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Colorful Roasted Corn Salad

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"I came up with this recipe when needing a colorful side dish to go with mild chicken enchiladas and which needed to be low spice, low acid, and without beans, tomatoes, peppers, or onions. Hope you enjoy."
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25 m servings 146
Original recipe yields 6 servings


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  1. Place carrot in a microwave-safe bowl with 1 cup water. Microwave on high until crisp-tender, about 1 minute. Drain.
  2. Heat 1 tablespoon oil in a skillet over medium-high heat. Add corn and saute until heated through, 3 to 5 minutes. Add zucchini and cook until crisp-tender, 2 to 3 minutes more. Transfer to a large bowl and let cool.
  3. Mix 2 tablespoons olive oil, honey, lemon juice, water, salt, and pepper together to make the dressing. Stir in carrot, corn, zucchini, and celery. Refrigerate or serve at room temperature.


  • Cook's Notes:
  • Chopped basil or chopped cilantro can be added as desired.
  • Substituting balsamic vinegar for lemon juice produces a more intense flavor.

Nutrition Facts

Per Serving: 146 calories; 7.4 20.5 2.7 0 211 Full nutrition

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