Roasted Corn Salad for Cinco de Mayo

Last May I came up with this recipe for Cico de Mayo and posted to my food blog The Big Giant Food Basket.  It was such a hit with Mr. Rosemary Lane and the kids that I made all last summer. So for tonight in honor of Cinco de Mayo, I plan to grill up a London broil which I am currently marinating in a Mojo Chipolte sauce, and whipping up some Spanish Rice along with this refreshingly flavor packed corn salad. 

London Broil, Spanish rice...my my are we going international this evening!!!

Here's what you need to do...

Remove the husks and silks of 4 or 5 ears of corn. Pour over them some extra virgin olive oil and then the season the ears with salt. Or if you already have frozen corn kernels, just toss them with some EVOO and season with salt, then put them on a baking sheet and roast. 

Roast the corn in the oven until they take on a golden brown color...about 20 minutes. (It may be a little less time if roasting just the kernels)

Next, when the ears are cooled, cut off the the kernels and set them aside. 

Then add...red onion, grape (or cherry) tomatoes and cilantro, plus a can of drained and rinsed black beans. 

Make a dressing of fresh squeezed lime juice from 2 limes, cumin, chili powder and some onion powder, and while whisking these ingredients together pour in a stream of extra virgin olive oil, about 1/3 of a cup. Toss the salad with the dressing and then add some feta cheese, (add as much as you like) then season with salt and pepper.

This is a great side dish for summer grilling or you can add some grilled chicken to the salad and have it as a main dish. Either way just make sure to put the salad together at least 4 to 6 hours before serving so the flavors have time to meld together.

Hope you all had a wonderful weekend and enjoy a happy Cinco de Mayo. 

Margaritas for the house please!!!

XO